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|servings per container|
|Serving Size: 1/2 cup (75g)|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||10 mg (0%)|
|Total Carbohydrate||44 g (15%)|
|Dietary Fiber||19 g (76%)|
Also called Broad beans. Like peas, they are encased in a large pod. Fava beans have a very short season in the spring when they are sweet and not starchy. Picked young enough, they can be shelled and eaten raw, skin and all. When they are older and the skin is no longer bright green, they must be skinned. Selection: Look for the smallest, crispest, most evenly green pods with some discoloration to be expected. Avoid large, heavy pods with slightly yellowing beans. Storage: Keep fresh, unshelled beans in the refrigerator up to 2 days. Once shelled, blanched and skinned, favas can be frozen in plastic containers for longer life.
Shell beans by removing them from the pods. To skin fava beans, drop shelled beans in boiling water and boil for 1 minute. Drain and cool. With your thumbnail, pull open the sprout end and squeeze the bean out of its skin. It should pop right out. Only very small, young, fresh from the garden fava beans should be eaten raw, as they do in Europe for an hors d'oevre, where they are served with dry ham, crumbly cheese and plenty of vino.
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