Fava bean, bringer of such joy and misery, we have found a way to circumvent your exacting demands. We renounce the shedding of any further tears when an armful of fuzzy green pods is reduced to a measly cup of beans.
And what a revelation. Throw that hapless pod whole into the pan, watch it go soft and develop a mellow, smoky char and then, eat the whole thing! You will question the merit of ever shelling a fava bean again.
This is a perfect appetizer for a picnic, BBQ or party – so unbelievably simple to prepare and a great way to welcome summer!
You can also do this on the grill.
Pan-fried Fava Beans
1 lb fava beans (choose smaller, more tender beans)
Wash the beans and remove stem. In a large bowl, pour a generous amount of olive oil over the beans, then squeeze the lemon over the pods. Salt liberally, and toss to coat evenly.
Meanwhile, heat a pan over medium-high heat; give it plenty of time to get nice and hot. Once pan is hot, arrange pods in a single layer so that each one has full contact with the pan. You will probably have to work in batches. Cook them for a minimum of five minutes per side, more if the beans are larger. Once they have begun to soften and blacken, turn over with tongs and cook until the beans are thoroughly softened.