I remember the spring when my parents decided to plant fava beans in our side garden. They grew fast and became tall and beautiful. On a beautiful sunny afternoon, when all the energetic kids on our block came home from school, this fava bean field seemed like such a great place for playing hide-and-seek. The aftermath wasn't pretty though and the ground ended up being covered by ravaged fava bean plants. Let's just say my parents weren't too pleased with what they saw early that evening! That was the last time they planted fava beans in our garden.
Baghali Pokhteh - Cooked Fava Beans
3 pounds of fresh fava beans in pods
Salt to taste
1-2 tablespoons Persian hogweed powder, It may be found in most Middle Eastern grocery stores
- Rinse fava beans and place in a large pot. Pour enough water to cover all the beans.
- Bring to a boil over medium-high heat. Reduce heat to medium-low and cook for about 45 minutes or until the beans are thoroughly cooked. Add salt to taste in the last 10-15 minutes of cooking. Once cooked, drain the water, let cool a few minutes and remove the thick outer layer.