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JoeSpareBedroom JoeSpareBedroom is offline
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Default Fava bean substitute?


"Frank Warner" > wrote in message
. ..
> 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


I didn't even think of that!