Here is a basic fava bean preparation for most any recipe calling for favas, save grilled favas.
There are three steps to preparing a Fava Bean:
1. Removing the beans from the pod.
2. Blanching the beans in boiling water, that you removed from the pod, to soften for easy removal of the outer shell.
3. Peeling off the outer shell before eating or cooking to end with a bright-green, tender-scrumptious bean!
In the picture you can see the steps, except I didn’t show blanching the beans. You know what boiling water looks like, right?
The bright tender inner bean is what you are after.
A pound of fava beans yields a heaping 1/2 cup of recipe ready fava beans. You can simply eat favas with a little butter and salt, or add them to almost any pasta dish or salad.
I hope you enjoy your favas, I know I will!!
If Fava beans seem a bit too fiddly for you, you might like to grill your favas.
Toss the fava bean pods with olive oil and salt and some herbs if you have some on hand. Arrange them in a single layer on a grill over medium-high heat. Grill until blistered on one side – 4 to 5 minutes, then flip and grill for a few minutes more on the other side. You want the fava beans to be smooth and creamy when you pop them out of their skins – not undercooked. They will keep steaming in their pods for a few minutes after they come off the grill. Season the grilled favas with a bit more salt. To eat: tear open the green pods, take a fava bean, pinch the skin and slide the bright green fava from its skin into your mouth. All the char, oil, herbs and fava juices stick to your fingers…so lick them. The whole experience is really tasty. I hope you try it.
See the bright green beans that have been removed from the pod and then the skin? That’s what you eat.