Pretty certain I could write a children’s book about how wonderful fava beans are. I love fava beans. Not only do they have an amazing, nutty flavor and creamy texture, cooking with them is a labour of love. Taking the time to hull, blanch, and de-shell this amazing, nutty, spring time treat is well worth the wait! And an added treat: Fava beans are an awesome cover crop, add nitrogen to the soil, and protect the field during the winter months. When Spring time comes around and you see fresh fava beans at your local farmers market…Grab a few bags and have fun! (Serves 1-2)
Step 1: Hull the Favas
Favas have a thick, inedible shell. You must remove the thick pods and then blanch them to remove the protective skin around each individual bean. First, set a pot of water on the stove, add a little salt, and let boil. While the water is boiling, de-shell the favas and place them in a bowl.