Ha! Look what I have. Fava beans. Been trying to get them for ages. Often even specialist suppliers look at me confused when I ask for them.
For those who don't know, they're essentially broad beans that have been left on the vine to senesce and dry out before harvesting. Cultivated for 10,000yrs, they're still very popular in parts of the Med and Northern Africa.
I've been searching for them to cook an Egyptian dish I love called Ful Medames. But I'm keen to hear if anyone has any experience, eating, cooking or even cultivating them?
Brilliant! Can't wait.
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