In article
>,
Myrl Jeffcoat > wrote:

> On Apr 26, 3:46*pm, "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
>
>
> At our local Farmer's Market, Fava Beans start showing up about this
> time of year. Also, so do nice bundles of fresh (not dried) garlic.
> And wonderful varieties of onion, etc.
>
> I shell them, put a tad of olive oil in a skillet, add some finely
> chopped fresh garlic, and thinly sliced onion. I saute' fast (until
> the Fava beans are tender -but more al dente), add some freshly ground
> pepper, and serve with whatever I'm having for the main course that
> meal!
>
> Myrl Jeffcoat

That's a good way to go. And I think most people would prefer the
younger beans. As a life long eater of fave, I have learned to love the
full size, but, still green beans. I like to cook them slowly in a
skillet in some good olive oil and a generous amount of sliced garlic.
The outer coating of the bean will eventually split and separate and
become a little crisp while the body of the bean becomes tender. Eat
your fiber!

D.M.
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