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Fava beans—let me get this straight

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Fava beans—let me get this straight

tatamagouche | Aug 7, 2011 06:26 AM

In the US, I feel as though we mostly see favas in season, fresh, flattish, and green. But when I order them from Middle Eastern restaurants, they're usually smaller and brown—looking and tasting a lot like pintos, in fact. Is this a change that occurs through drying, maturation, long cooking, or what? I'm getting mixed answers on the Google machine.

Thanks!

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