[Sca-cooks] Fava bean recipes
grm at andrew.cmu.edu
Mon Sep 10 10:28:49 PDT 2007
--On Monday, September 10, 2007 1:18 PM -0400 "Jadwiga Zajaczkowa / Jenne
Heise" <jenne at fiedlerfamily.net> wrote:
>> Admittedly I have not been to that many feasts, but I've been to a few
>> major and minor events over the years. Is it because favas are harder
>> to get than other beans, and there is a general unawareness of them?
> I can get favas fresh, frozen and dried-- but I go to ethnic markets.
> You aren't going to find them at Shop-Rite generally, which I expect is
> the issue. Haven't found canned favas.
Odd -- I've found them canned in most grocery stores around Pittsburgh. My
local grocery store has been carrying fresh favas for the past month or so,
I think a lot of folks don't use favas because they aren't familiar, but
also because they are afraid of the allergy issue:
"Favism is a genetic disorder which involves the lack of a blood enzyme.
Eating fava beans (broad beans) or inhaling pollen of the bean plants will
produce favism, a hemolytic (blood) disease. General symptoms are fatigue,
extreme paleness, nausea, abdominal and/or back pain, fever, chills and
difficulty breathing. Symptoms in severe cases are jaun-dice, renal failure
and hemoglobinuria (hemoglobin in the urine). Onset time for favism is 5 to
24 hours. Recovery occurs when further exposure is avoided."
Given that some number of folks of Mediteranian (sp) background lack this
enzyme, and many have probably never eaten fava beans, I think there is a
certain fear of triggering something nasty.
More information about the Sca-cooks