This simple Spanish classic will convince even staunch fava-phobics to give beans a chance
I always feel sorry for broad beans, the lumpy cousin perpetually overshadowed by the charms of slender, elegant asparagus and sweet, bouncy, little peas. They’re in season at roughly the same time, but asparagus in particular gets all the glory, perhaps because so many of us are scarred by childhood experiences of large, grey wrinkly beans served in a floury white sauce (my own parents are so averse to the things that I vividly remember the first time I came across them on a Sunday roast as a teenager and had to ask a friend what they were).
Unsurprising though it is, given our general scepticism with regard to pulses, the British lack of enthusiasm for the broad bean is a particular shame, because it’s been an important part of the European diet since ancient times. As the Oxford Companion to Food explains, however, they are also linked to a “superstitious dread” possibly associated with “a general belief that the souls of the dead might migrate into beans”. Having eaten a lot of the things in the process of writing this piece, I can reassure nervous readers that no haunting has yet taken place, and that this Spanish way with them is all but guaranteed to convince even the staunchest of fava phobics. Go on: give them a try.
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This simple Spanish classic will convince even staunch fava-phobics to give beans a chanceI always feel sorry for broad beans, the lumpy cousin perpetually overshadowed by the charms of slender, elegant asparagus and...
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