I finally harvested the fava beans from my planter box, and BOY-o-BOY, did we grow a lot of fava beans! Luckily, I love favas.
First you start out with a huge pile of fava beans. The first step is to remove the husks.
Then you lightly cook them and remove the next layer of skins. Isn't that crazy? From that huge pile of bean pods to this modest, little bowl of ready-to-eat beans.
I put these favas to use in a wonderful salad with artichoke hearts, following a recipe from Madhur Jafrey's "World Vegetarian Cooking." I noticed her note that this was one of her favorite recipes in the whole book - and I also really loved it. It's simple, seasonal, and perfect just as it is.
Another night I made some delicious French Lentil Soup (from "Voluptuous Vegan"), favas on the side, and toasted homemade french bread. The lightness of the favas and toast were a perfect balance to the hearty soup. Yummmmmmy.
Here's the bread I made - following Mark Bittman's easier/faster no-knead bread. Totally delicious and amazing - I can't believe it only takes 4-5 hours to get the same rise and flavor. I love it and I will make it over and over and over again.