It’s the season for fresh fava beans, one of the best things about late spring. Fresh favas are so glorious (and labor intensive, with shelling and skinning) that hounds prefer to serve them simply. cyberroo just throws the whole pods on the grill and cooks them until they’re soft, then pops the beans out to eat. “It’s easier than shelling them raw, and if you’re having a party that’s casual enough, it’s kind of fun,” says cyberroo.

oaklandfoodie’s favorite prep is fresh ricotta and fava bean bruschetta, which uses a fava purée. For a chunkier take, try CHOW’s Chopped Fava Bean Crostini with Pecorino.

Phurstluv serves favas at room temperature dressed with lemon juice, crumbled feta, and bacon. Old Spice tosses them with olive oil, salt, and chopped fresh thyme. weezycom likes hers hot, with a dressing of freshly chopped garlic and parsley mixed with tahini, salt and pepper, and enough lemon juice to make it about the consistency of loose sour cream. BamiaWruz suggests cooking favas with rice and sautéed onion or shallot, then adding lots of fresh dill at the end.

And check out CHOW’s Farro Risotto with Asparagus and Fava Beans.

Board Link: Favorite Favas

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