Cooking favas in pods bypasses tedious shelling

[…] first shelling, they must be blanched for 30 seconds in boiling salted water, dunked into ice water to stop the cooking and then have their pale green shells removed, revealing the darker green bean within.

Several times every spring, I would sit shelling, blanching and shelling again, as the pile of fava beans on the counter grew slowly smaller, dividing into a tiny portion of beans and a giant pile of compost.

For those who want to put in the prep work, double-shelled fava beans can be used in salads, added to pasta dishes or risotto, or cooked in butter and served with fresh herbs.

Via:: Food


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