In article >, JoeSpareBedroom
> wrote:

> "Frank Warner" > wrote in message
> . ..
> >I have a recipe that calls for fava beans, which I have never cooked or
> > eaten before, and which I don't remember seeing in local markets.
> >
> > The beans are acting more like a garnish than an ingredient in this
> > dish, so, what would be an acceptable substitute? I'm told that fava
> > beans are members of the pea family. Snow peas? Green beans? Lima or
> > wax beans? I'm just looking for something more common in case I can't
> > find favas in the morning.
> >
> > -Frank
>
> It might help to know the details of the dish, Frank. Fava beans are shaped
> like limas, with a similar consistency inside, but darker flavor.

Right. Bon Appetit magazine, June 2006, Page 124. Tuna & Fava Crostini.
The favas are blanched, skinned, oiled, and 3 or so are placed atop a
tuna mixture spread on toasted baguette slices.

-Frank