In article >, JoeSpareBedroom
> wrote:

> "Chibiabos" > wrote in message
> ...
> > In article >, JoeSpareBedroom
> > > wrote:
> >
> >> "Frank Warner" > wrote in message
> >> . ..
> >> >I have a recipe that calls for fava beans, which I have never cooked or
> >> > eaten before, and which I don't remember seeing in local markets.
> >> >
> >> > The beans are acting more like a garnish than an ingredient in this
> >> > dish, so, what would be an acceptable substitute? I'm told that fava
> >> > beans are members of the pea family. Snow peas? Green beans? Lima or
> >> > wax beans? I'm just looking for something more common in case I can't
> >> > find favas in the morning.
> >> >
> >> > -Frank
> >>
> >> It might help to know the details of the dish, Frank. Fava beans are
> >> shaped
> >> like limas, with a similar consistency inside, but darker flavor.
> >
> > Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini.
> > The favas are blanched, skinned, oiled, and 3 or so are placed atop a
> > tuna mixture spread on toasted baguette slices.
> >
> > -Frank
>
> I've had that recipe in my file for years - they published it back in the
> 1990s, too. Tough substitution. Think of a large lima bean. Favas are 2-3
> times that size, and medium-brown in color. So much for the visual. I'd say
> to hell with color, and go with one of the canned white beans, the bigger,
> the better. Maybe simmer them with the canning liquid very briefly with
> something to darken the flavor. A little bit of oregano, I think. You might
> also find canned fava beans, by the way.

Thanks much for the input. It gives me a place to start.

Thanks also for avoiding the Hannibal Lecter reference.

-Frank

--
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