Thinking of Beans...

About now the fava bean season ends. There is a restaurant on La Brea Avenue that serves up a fava bean salad with smoked turkey which turned me on to the raw green delight. The fava bean, like all legumes, is  many layered and after husk and hood are removed they reveal their waxy green centers which slide into two pieces when run between the forefingers. The fava (known as the broad bean in The States), is a historic staple of the Egyptians, and to me really tastes green. Steam them, then shell them and break them naturally in two, and add a little lemon and olive oil to the separated hearts. Combine them with a salad or add parsley to make them a salad on their own.