Fava Beans: These beans, the ones Jack grew in to a beanstalk, are underappreciated in the United States, although popular elsewhere. They require quite a bit of preparation, including shelling, parboiling, and another shelling, but the creamy, buttery bean that awaits is worth the effort. Fava beans can be eaten by themselves, but are also featured in Italian, English, Mexican, Chinese, and Middle Eastern recipes, making them a terrifically diverse ingredient in pastas, soups, and salads like this Herbed Bean Salad. They are very high in protein, a powerhouse source of fiber, and a good source of healthy omega fatty acids and other vitamins.
By Sarah Shultz for DietsInReview.com
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