As late spring approaches, Chowhounds look forward to cooking with fresh fava beans. While the beans are a bit of work—you need to remove them from their pods, then peel the skin from each bean—many hounds think they’re worth the fuss. (For a primer on easy peeling, check out this CHOW Tip video.)
Turning the beans into a simple salad or side makes the most of them. caviar_and_chitlins tosses blanched favas with olive oil, a squeeze of lemon juice, shredded mint, and sea salt, while edwardspk mixes them with small cubes of pecorino cheese, then tosses with olive oil and salt.
For a heartier dish, drongo recommends CHOW’s Farro Risotto with Asparagus and Fava Beans (pictured). prima suggests a Greek artichoke and fava stew, and debbiel tosses them with pasta, ricotta, lemon, and mint.
Discuss: What to do with Fava Beans?
Photograph by Christopher Rochelle / CHOW.com