I love Fava beans and look forward to them in the spring! My favorite way to use them is lightly cooked and marinated in a vinaigrette and served at room temperature.

Have you ever wondered how to cook Fava beans? Here’s a great photo from a garden in Puget Sound that explains the peeling process:

Boil the beans for about one minute,  to loosen the outer skin.  Drain the beans, chill them briefly in ice water, drain then slip the beans from the skins.

Next you can put them in a pan with a little water and let them simmer until the beans are fully tender but still bright green.  Add a little olive oil or ghee if you like, chopped garlic, a little rosemary and some salt and they are ready to enjoy! If you want to serve them as a salad, then use olive oil.