Whole fava beans
(Faba Integra)

Preparation

• To 1 lb. of dry beans add 2 quarts of of stock and olive oil and bring to a boil for 2 minutes.
• Reduce the heat and simmer the beans with the lid on for 20 minutes or until they are tender.
• This dish likes to stand: when the beans are almost cooked, turn off the heat and leave the beans to marinate for an hour in the stock and olive oil.
• Bring to the boil again just before serving.
• Season with olive oil and sea salt.

On Fava Beans

• If you can’t find peeled dried fava beans, you can use unpeeled favas (but it is not recommended, unless you are doing a living history demo and have a lot of time to peel each bean while you are talking to the crowd!)
• Boil 2 quarts of water in a pan and stir in the beans.
• Boil for 10 minutes, drain and rinse in cold water.
• Peel and discard the outer skins.
• Put the peeled beans back in the pan with enough beef broth or stock and the olive oil and bring to a boil.
• Simmer until the beans are tender (which should only take a few minutes) and most of the stock is absorbed.
• Season before serving, or provide olive oil and sea salt for your guests to season to taste.

Notes:

• One lb. of dried favas will make about 6 cups (48 oz) of cooked beans.
• For a feast with several courses or multiple dishes this is enough for 12 servings, or 6 servings as a side dish for a dinner.
• It will feed 3 really hungry soldiers as a one-pot camp meal, and is especially tasty when a small amount of the salt pork or ham ration, and and a chopped leek, are fried together in olive oil and added to the cooked beans.