While the water heats, remove the fava beans from their long pods. Add the shelled fava beans to the boiling water and cook until bright green and tender, about 3 minutes. Drain and immediately rinse under ice cold water until cold. Decide if you would like to peel off the “second skin” ( see post above).
Sautéed fava beans are a lovely side dish that tastes like spring. Tender, yet crunchy, and with a lot of character, these fava beans require very few ingredients and might become your new go-to veggie dish. Serve alongside fish, pork, turkey, or beef, or as a side to pasta or rice for those who don't eat meat.
Although fresh fava beans are, as he said, about 70% waste (and the prep time is shelling and peeling), the remaining 30% after you’ve prepared and eaten them are *well* worth the effort! We loved them! Join the conversation! AMT.
Both fresh and dry fava beans are a culinary gem, able to be prepared in a number of delicious ways. They grow in large pods, up to 12 inches long, and to get to the good stuff you'll want to shell them at least once, if not twice.