I consider myself to be a fairly knowledgeable cook, but it turns out I’ve been living a lie — when it comes to fava beans, at least.
I was always told that you needed to remove fava beans from their pod, blanch them and remove the membrane that surrounds the bean itself.
But apparently that’s all wrong. In fact, in Britain, Italy and Spain, the skins are left on, saving cooks oodles of time.
Ali Slagle recently wrote for Food52 that skin-on fava beans “are like Marcona almonds: silky, oily, earthy, but firm. They then give way to melty-creaminess on the inside, like the middle of a ball of burrata.”
With such a ringing endorsement, why would anyone bother with the blanch-and-peel method again?
If you’ve been avoiding fava bean recipes, you can start enjoying them the easy way. Try using skin-on favas in these tasty dishes.