Oh fava beans. Such deliciousness but such hassle. It must be shelled and skinned. Then you get to the the richly green beans. I separate them by three size grouping – small, medium and large. I always have a little trouble with this part because some of the beans seem to be medium and large, or in between. Medium large. But if I start making subgroups it may be a slippery slope. Who knows, maybe I’ll end up cooking each bean one by one!
Separating the beans by size helps in the cooking process so that each batch of beans will cook in about the same amount of time. This will eliminate some prospects of having beans that are way over cooked (the teeny ones) and ones that may still have a taste of starchiness (the large ones). It seems like one more step of hassle but after you’ve shelled and skinned your fava beans you probably want to take care that they cook properly. Don’t want to waste all the hassle now.
The handful of pods gave up just enough beans for one person. That’ll be me. So after all that hasslin’ and cookin’ carefully in salted boiling water I was able to make my green, summery, delicious fava bean salad with feta, hazelnuts & sumac. I dressed it with a combination of lemon juice, Champagne vinegar and extra virgin olive oil. I love contrasting flavors and textures in salad – nutty crunchy hazelnuts, bright tender fava beans, salty feta cut into little cubes. The hassle was definitely worth it. But then again I’ve only cooked fava beans once this season.