I grew up eating favas. They are quite popular in Italy. Also
in Portugal, where I lived for awhile. I am actually beginning to see
them in health food, and "ethnic" markets the last couple of years.
They are easy to prepare, though they need to cook fo awhile.
An easy way to cook them is to sautee them with onions and garlic, until
the favas begin to wrinkle. It is best to taste one. If it is tender,
it is ready to eat. If it is tough, cook longer.
They grow in pods similar to green bean pods, but much larger.
The growing process, as I recall, though I haven't grown them in years,
is similar to other green beans.
I don't know anything about the dopamine content, but favas are
high in protein and some vitamins.
Some people find them bitter. Personally, I love the tanginess
-- similar to Greek green olives.
Bon appetito.
Cara Pellegrini
