A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti. – Hannibal Lector
I know, not a very appetizing way to begin a recipe post! But every time I hear “fava beans”, my mind instantly goes to that movie quote from Silence of the Lambs. Don't worry this recipe does not require cannibalism by any means. It does require some patience as fava beans do have a bit of a tough exterior which can make them a little more difficult to get to know on a personal level. But like anything, in the end, it's worth the extra effort and I'm confident that once you break through their "layers", you'll find a treasure inside to add to your family's vegetable repertoire.
1 lb fava beans
1 fennel bulb or Texas sweet onion, thinly sliced
2-3 cloves of garlic, minced
1 1/2 T extra virgin olive oil
1/2 T butter
grated Parmesan or Manchego cheese
Carmelized Fennel or Onion
Heat 1 tablespoon of olive oil over medium heat in a skillet and add fennel or onion and cover. This will cook while you are preparing the fava beans, so you'll need to stir it occasionally and you may need to adjust the heat so that it doesn't get too browned.
Fava Beans - Removed from the outer pod
Remove the beans from the pods. I like to steam them, but you can also boil them as well in about 2 cups of water with salt. Normally, I don't salt anything, but these need to be cooked in salted water. Cook or steam over boiling salted water for about 1 minute. Drain them and put them into an ice water bath to stop the cooking for approximately 2 minutes, drain again and then slip off the outer shells. (At this point, you can use the fava beans in a multitude of recipes from dips (like hummus), to salads and soups and sautes.)
Favas with the outer shells removed, sauteing in butter, olive oil and garlic.