This week was a special week for our class because we had our last Iron Chef competition. The theme of the competition was centered around fava beans. On Tuesday, we received a large donation of fava beans and spent the class period shucking them to prepare for Wednesday. On the day of Iron Chef, myself and others decided to saute the fava beans with kale, garlic, olive oil, salt and pepper. This is how we cooked the fava beans: In a large frying pan over medium heat we heated the olive oil. Then we added the fava beans to cook, stirring frequently, until the favas were tender, for about 3 minutes. We added salt and pepper to taste. Before sauteeing the fava beans, we had to boil a pot of water and let them cook a bit in order to cook the layer of shelling that protects the actual beans from the environment. Fava beans are one of the oldest domesticated food legumes. References to favas occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least since the 4th century.
We had a blast cooking this week and are all sad that this was our last Iron Chef!
Kenzie
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