The humble fava bean

Fava of Santorini (Santorini Lathyrus Clymenum) is a traditional Greek bean derived from the gorgeous Greek island of Santorini, and was recently added to the European Unaion's list of products with a Protected Designation of Origin (PDO).

Island residents have been growing their own fava beans for 3,500 years. The peculiar ecosystem that was created by the volcanic explosions on Santorini, namely, the volcanic ash, the cellular soil, and the combination of humidity created by the sea and the drought, make the bean unique.

When weather conditions are good, farmers can reap about 80 kilos of beans per acre. A vulnerable crop, it can be destroyed by strong winds that blow away its flowers before they can yield the pea, by drought or by a sudden heat wave, almost instantly. Its production is thus limited, making it an expensive crop that costs over €700 per acre.

Fava was served in public inns and taverns since the beginning of time, but only recently did it enter the dining rooms of the “upper class”, combining tradition with hearty gourmet cuisine. Today, it is considered a hard-to-find local delicacy.

With a mild and earthy flavor that compliments meats, poultry, fish and any tomato sauce, the yellow split peas of Santorini -aka fava- are often used by the locals as a basic foodstuff, in the same way as Italians use pasta. It is served in various different ways, depending on the time of year. The quintessential fava recipe, however, is simple and delicious:

What you need:

• 200g of fava beans
• 1 chopped onion
• Pinch of salt & freshly ground pepper
• 1.5 tbsp dried oregano
• Extra virgin olive oil
• ½ lemon, squeezed

How to prepare:

• Rinse the fava beans well.
• Set to boil in a large non-stick cooking pot in medium heat, adding enough water to cover and later create a thick paste. Keep checking and adding water to prevent the fava from drying out.
• Half way through cooking, add a roughly chopped small onion & 2 tablespoons of olive oil
• Season to taste.
• When the fava is cooked, remove from fire & allow to cool.
• Blend or mash the mixture well.
• Serve immediately and store leftovers in the refrigerator.Fava can be served warm or cold.
• Serve with an extra lashing of extra virgin olive oil, a squeeze of the lemon juice, sprinkle the dried oregano and you can garnish with some extra chopped onion (optional).

Feeling hungry? Get cooking! Just remember that you’ll have a taste of traditional fava and so much more, at a luxury Blue Villa in Santorini!