Nancy Young wrote:
> I bought some in the shell. How are they traditionally prepared?
> I didn't buy a lot of them, maybe 1/4 pound.
>
> nancy
>
Oh dear... it evokes the line from 'Silence of the Lambs'... fava beans and
a nice chianti.

According to Foodsubs "fava bean = broad bean = butter bean = Windsor bean =
horse bean = English bean = fool = foul = ful = feve = faba = haba = habas
Pronunciation: FAH-vah Notes: These meaty, strongly flavored beans have
been around for ages, and they work well in sides dishes, soups, or salads.
The larger ones are the best. Tender fresh fava beans are available in the
fall and are much better tasting than canned, dried, or frozen ones. Fresh
young fava beans need only be shelled, but mature beans must also be peeled
to rid them of a waxy skin that surrounds each bean."

Jill