Recipe: Blanched Fava Beans

Fava beans require a two-step preparation for cooking. They must first be shucked from their pods. To shuck, I snap off the tough ends and pull away the string on the side of the pod. Or use your thumbs to break open the pod and strip out the beans from inside.

To skin them, drop them first into boiling water for one to two minutes, depending on size and time of the season, to tenderize and loosen the skins. Drain and immediately plunge them into ice water.

Use your thumbnail to break open the skin, and squeeze the bean between the thumb and forefinger of your other hand; the bright green kidney-shaped bean will pop out. Now they are ready to be used in your favorite recipes.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on July 22, 2011.