Don't miss out on this starchy and sweet snack.
When fava beans arrive for their brief stint at the market, they really make an impression. These high-maintenance vegetables require a double dose of prep—the beans are first shucked from their fuzzy pods, and then each bean is peeled of its tough outer skin. Sure, if the beans are small enough, you can dig right in, but to fully appreciate a fava’s creamy and starchy texture, you’ve gotta be devoted.
Fava beans are probably one of my favorite vegetables, which is why I’m not allowed in the kitchen if they’re being prepped: I have a habit of eating every other one I peel, so my yield is always suspiciously low. My husband, on the other hand, has true restraint, and can whittle two pounds of pods down to two cups of peeled beans, just to make the springy-estI can’t say I’m as dedicated to the fava cause, as I take a more casual approach.
I then toss them with an herb salt, which seasons my fingers, so I can simply peel and eat. It's the perfect snack with a glass of wine on an idle evening, or served alongside other handsy dishes, like crab,
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