- Simply saute in olive oil and garlic. Add chicken stock and grated cheese and add to pasta
- After sauteing in garlic and olive oil, place the beans in a food processor. Add fresh mint, parmesan cheese and olive oil. This is a delicious spread for crostini or polenta squares
- Puree the cooked beans with butter and cream!
- They are delicious cooked with other spring vegetables like peas and artichoke hearts.
Here is a classic Italian recipe adapted from Marcella Hazan's book: Essentials of Classic Italian Cooking:
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped onion
1 slice pancetta, diced
1 pound unshelled favas, shelled and washed
1/4 cup water
Cook onion in olive oil until translucent. Add pancetta and cook another 3 minutes. Stir in fava beans and black pepper. Add water and cook about 10-15 minutes. Larger beans will need longer cooking time. Cook until water is evaporated. Season with sea salt. Serve hot.