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Fava (broad) beans
Appears in
By Rose Gray and Ruth Rogers
Published 1995
In parts of Italy, small, young broad beans are eaten raw in their pods with Pecorino cheese.
We use them fresh, out of their pods, cooked with mint and mashed with olive oil, and in Vignole. Dried fava beans are good in soup. Soak as for borlotti beans.
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