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You may call them broad beans; I call them fava. But whatever name you prefer, they’re in season now, and I’ve got a bag full of them in my fridge from the farmer’s market that are begging to be used for tonight’s Meatless Monday dinner. The only problem is, I don’t know exactly what to do with them. As anyone who’s made them knows; fava beans require a lot of manual labor — bought fresh, they have to be stringed and shucked, parboiled, and shucked again before being used in recipes. Still, the nutritious, flavorful beans are worth the work, especially if you have a good recipe for them to land in.
I looked for ten of the most appetizing fava bean recipes (that don’t include meat, of course), and here’s what I found. Share yours in the comments section, below, and tell us if you ever find an easier way to shuck this springtime treat!
Photo: Edible Aria
Ooh, nice tip Kerala! You make a very good argument for moving to an apartment where I can grill!
Thanks for the recipe link, too.
Briana
What about grilled or broiled fava beans? Grilling or broiling means no shelling required, and you can even eat the pods, which pick up a delicious smoky charred flavor. You can be eating favas in about 10-15 minutes. Maybe they don’t make up a whole main course, but they are a tasty and easy way to get the most of favas. I like this recipe here http://locallemons.com/local_lemons/2010/04/fast-fava-beans.html