I’m in love with fava beans this summer.
I spotted them at the farmer’s market and decided to give them a try. Now I’m picking some up every week until they disappear because they are so insanely delicious.
Really, the only downside to fava beans is that they are a bit labor-intensive to prepare because you have to:
1. remove the beans from the pods
2. parboil the beans
3. remove the husk from each bean individually
But it’s worth it!
This week I made a one-dish meal with fava beans by parboiling the beans in the same boiling water I then used to make pasta. When the pasta was finished, I drained it into a strainer and tossed the beans back into the same pot with corn cut off of previously steamed cobs and chopped spinach leaves.
I sauteed the veggies in Annie’s Shitake Sesame dressing, and then added the noodles and tossed it all together. A delicious summer meal!
