So when I picked up a bag this week, I decided to embrace the whole process. First, the beans need to be released from their pods -- I used a paring knife on some of them, but others just required the seam to be unzipped by pulling the string that once attached pod to plant.
A pound and a half of green pods took ten or so minutes to shell and yielded almost two cups of beans. Such a tender green, no?
What about you? Have you cooked with, or eaten, fava beans? How were they prepared?
And I'd also love to hear about your adventures with slowed-down cuisine. . . or simple experiences with one or two ingredients, embracing rather than groaning over the preparatory work. . .