Wednesday, May 23, 2012
Fava beans, along with rhubarb, fiddlehead ferns, ramps, soft-shell crabs, and morels, are one of the great harbingers of spring. They look like big lima beans.
I got a big container of cleaned, uncooked fava beans from work, so I cooked them down.
In a saucepan, warm a little olive oil. Add half an onion, chopped very small, and a tablespoon of fresh chopped parsley. When the onion is soft, add the fava beans (I used about 3 cups of shelled beans), 1/2 cup chicken stock, and salt and pepper.
Bring to a boil, then cover and simmer 10 - 20 minutes. The favas are done when they're soft, and when most of the liquid has evaporated.