There is no getting around it, fava beans are high maintenance! These jumbo beans, which appear in local markets every spring and look a bit like green beans on steroids, are a ton of effort to prepare, because, unlike green beans, only a tiny portion of the bean is actually edible. For example, my favorite fava bean recipe calls for 1 kilogram of beans and makes 2 side servings!
But despite the work, these beans are so tasty I find myself looking forward to them every spring.
Okay, maybe a ton of effort is an exaggeration, but there is no denying that they do take time. Here’s a quick look at the step by step prep work:
Step one: Shell the beans & discard the pods
Step two: Parboil the beans in salted boiling water for 2 minutes, then drain and plunge the beans into iced water
Step three: Remove & discard the pale green outer skin of each bean, reserving only the bright green inner bean.
Step four: Season and serve. My favorite preparation is a quick saute in marjoram and lemon juice, which I believe originally came from one of my (many) Williams Sonoma cook books. ________________________________________________________________
Easy but delicious fava bean recipe:
- Prepare 1 kilogram of fava beans as above.
- Heat 1 or 2 teaspoons of olive oil in a non-stick frying pan over medium heat and saute 1 minced shallot with a pinch of salt for 3 to 4 minutes
- Add the fava beans and another pinch of salt and saute for 2 more minutes
- Add a tablespoon or so of chopped marjoram and saute for 1 additional minute
- Remove the pan from the heat & add a generous squeeze of fresh lemon juice & some cubed feta