Fava Season is winding down – Three more ways to fix these delish beans!

Yes, the heat is coming, the favas are growing into monstrously large beans that I will soon let dry on the stalk to pick later, store, and use for seed next year.  But not to jump into summer toooo soon, we still have a week or two of fava season left to us.  Here are a few more ways to use them.

Fava Beans as appetizer – It doesn't get much better or much simpler.  Lightly boil the beans – just 2 minutes or until tender- then serve them with some great olive oil and salt.  A grey salt would be fantastic.  My family loves favas this way. Italian edamame!

No, you say?  You are tired of de-podding and peeling the things?  Try this – One diner takes a sharp paring knife and makes a slice in the side of the pod, while a second diner opens the cut pod up and slides a finger inside, popping all the beans into a bowl.  Two of us de-podded three hundred fava pods in just over fifteen minutes this way.  We were intent, but we did it.

As for taking the outer skin off the beans, I say leave them on.  Sam and I did a taste test.  They are better with the skin on, a more interesting texture, and they sweeten the taste.  I don't know what people are talking about when they say the membrane is bitter.  Perhaps if the bean gets shipped across the country and sits in the grocery store a while it develops bad habits…?

I did peel the favas to put on top of this dish.  I sauteed onion and herbs then pureed them (Vita Mix!) with salt and red pepper and three cups of boiled favas to make a sauce.  Lovely.

Finally, aglio e olio with a fava twist.

I sauteed about a cup of garlic greens in oil, added some red pepper flakes (if I'd had anchovies, those would have been really good, too), then threw in the lightly boiled favas and sauteed until the skins were loose and had achieved some color.  I tossed the whole concoction with pasta and served with shredded Asiago.

Ah, Favas, you know I love you!