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History  & Recipe of the Fava Bean

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Fava from the latin word 'favus' : The Mysterious Life of the Fava Bean
Old as the hills, fava could be found in public taverns since time began, where it finally made a triumphant entrance to the living rooms of the 'well to do'. Such is the mystery of the delectable fava, that tracing its origin has become an impossible task.
From Bean to Lentil
The only thing we know for sure is that its name originated from the word "favus" which the Latin word for the broad bean.
It is known that the fava dish was originally made with the broad bean. And that much later on, the broad bean was replaced with an easier version, the yellow shelled lentil.
Delicious in Taste
Particularly tasty, (and hard to find as well as expensive) is the fava of Santorini, used by the locals as Italians use pasta. We are talking about a basic food which is served is various different ways, depending on the time of year.
Summer fava is made with red sauce capers and is named 'married'. Winter fava is sauted with fried 'kabourma' (smoked pork).

Fava Dip : A Recipe

- 1 cup of fava to 2 - 2 1/2 cups water approximately
- 1 1/2 small onion
- extra olive oil
- 1/2 a lemon, salt

The Making
- wash the fava lentils well
- set to boil in a large non-stick cooking pot, (medium
heat) adding enough water to create a thick paste.
- keep checking in case the fava has dried out
- half way though cooking time add a roughly chopped
small onion & 2 tablespoons of olive oil (optional)
- salt to taste
- when the fava is cooked, remove from fire & allow to cool
- blend or mash the mixture well
- scoop the amount you want into a serving dish & place
the remainder of the mix in the fridge to use later
- SERVE with an extra lashing of olive oil, half a squeezed
fresh lemon & 1/2 a roughly chopped onion to dress
** Fava dip can be served warm or cold

The Fava Bean


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