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Fava Beans with Crème Fraîche and Mint

By Gerald Hirigoyen and Lisa Weiss

3.0

(8)

Image may contain Plant Food Meal Dish and Vegetable
Photo by Maren Caruso

Every spring when the first crates of fava beans are delivered to the kitchen at Piperade, I can almost hear the collective groan from my kitchen staff all the way from my home twelve miles away. I like favas and use them as often as I can when they are in season, but I have to admit they are labor-intensive, requiring both shelling and peeling. However, from my perspective—and judging from the number of orders we get from our guests—they are worth the work. At home, I hand them to my sons to shell while they watch a baseball game on TV, or I enlist guests before dinner. This recipe is simplicity itself and allows the sweet, nutty flavor of the favas to shine. Try to find small beans; older, larger favas are too starchy to use here.

To Drink

The earthy, slightly bittersweet favas and the herbal of the mint call for a zesty, herbaceous Sauvignon Blanc from one of the cooler regions of California. Selene from the Carneros district in Napa Valley meets that description.

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