Peas and Fava Beans
You may find different types of peas at the
market. English peas, also called shelling
peas, are enclosed in a tough pod. Sugar
snap peas have a edible tender pod and
can be used when the peas are still imma-
ture. Even when the peas are fully devel-
oped, the pod remains tender, and the peas
can be shelled or left in the pod. Snow
peas have an edible, tender, flat pod and
are eaten when the peas are undeveloped.
Fava beans have a very thick, bright-green
pod lined with soft, spongy padding. Each
sweet, nutty-flavored bean inside is covered
with a thin but tough skin that can be bitter
but is easy to remove.
Choosing: Pods should be firm and crisp,
not wilted, and free of blemishes. Fava pods
can have slight scars and blemishes, as their
thickness protects the beans inside.
Storing: Keep beans and peas in plastic
bags in the refrigerator for 5 to 7 days.
Over longer storage, the starches in peas
and beans will continue to develop, and the
sweet flavor and tender texture will fade.
Varieties: common fava beans; shelling
peas: Blue Pod, Pioneer; snow peas: Golden
Sweet, Oregon Giant; sugar snap peas:
Sweet Ann, Super Sugar Snap
After fava beans are shelled, their thick skins still need to be peeled—a fun task for
kids. Cooking the beans briefly in boiling water makes the beans very easy to slip from
the skins. Here, the peeled beans are blended into a thick, creamy purée for spreading
on toasted bread. [MAKES ABOUT 25 CROUTONS]
1 tray of ice cubes
3 pounds fava beans, shelled
¼ cup extra-virgin olive oil
½ teaspoon coarse sea salt
2 tablespoons freshly squeezed
lemon juice
FOR THE CROUTONS
2 cloves garlic, crushed
1 sourdough baguette, cut into
slices about ½ inch thick (about
25 slices)
2 tablespoons extra-virgin olive oil
1 tablespoon crumbled feta cheese
for garnish.
1. Bring a medium saucepan of water to a boil. While the water is
heating, fill a bowl with water and add the ice cubes. Add the beans
to the boiling water and cook for 1 minute. Drain the beans and put
them in the ice water. Let them sit in the ice water until chilled, about
5 minutes. Drain the beans.
2. Pinch off one end of the skin covering each bean and slip out the
bean. Put the beans, olive oil, salt, and lemon juice in a food processor.
Process until smooth.
3. To make the croutons: Preheat the oven to 350°F. Rub the garlic on
both sides of each bread slice. Put the slices in a bowl. Drizzle the olive
oil over the slices and toss. Arrange the slices on a baking sheet. Toast
in the oven, turning the slices several
times, until they are golden brown,
15 to 20 minutes.
4. When the croutons are cool
enough to handle, slather on the
fava bean purée. Sprinkle each
with a pinch of the crumbled feta
cheese before serving.