These broad beans are known for being less starchy than others; they are nutty, earthy, slightly sweet and slightly bitter. When shelled and cooked, they are very creamy and similar to lima beans.
Store in the refrigerator in a plastic bag. Their flavor and texture is best within a few days.
Unzip the large pod along the "seam" line and remove beans, discarding pods; then throw the beans into already rapidly boiling salted water for 30 (thirty) seconds. Remove with sieve from boiling water and immediately put into iced water to stop cooking. Next, rub each bean between your fingers lightly to remove the opaque "skin" on the bean and discard skin. Now you can sauté the beans lightly along with some red onion and garlic in some olive oil for a few minutes until tender, taking care not to overcook. ENJOY!
Unzip the large pod along the "seam" line and remove beans, discarding pods; then throw the beans into already rapidly boiling salted water for 30 (thirty) seconds; remove with sieve from boiling water and immediately put into iced water to stop cooking; next, rub each bean between your fingers lightly to remove the opaque "skin" on the bean. Now you can sauté the beans lightly along with some red onion and garlic in some olive oil for a few minutes until tender, taking care not to overcook. ENJOY!
Don't let any blemishes on the outside deter you; the edible part of a fava bean is protected inside many layers and will still taste delicious!
