Moderate (sauteed): First peel off the outer most layer of the favas and toss them into a medium sauce pan filled with water. Bring water to boil and blanche the beans for 2 minutes. Let the beans cool and then gently peel off the second shell layer. Pierce the skin at the end and pinch it: the bean will come right out. Then sautee on high heat with some garlic and olive oil until the beans are tender, about 4-5 minutes. Be sure not to overcook the fava beans. Flavor with salt and pepper to taste. To make this a more complete side dish toss some chard or kale into the skillet just before the favas are finished and sautee until the leaves wilt and shrink by about 1/4 their original size.
Another great and similar recipe combines fava beans with red onion and mint:
Ingredients:
- 3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
- 1 teaspoon plus 2 tablespoons olive oil, divided
- 2 medium red onions, chopped
- Fine sea salt
- Generous handful of mint, roughly chopped (about 1/2 cup)
Preparation:
Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.
(adopted from Gourmet, April 2008 as seen as epicurious.com)
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