Now that they are in season, what are you making with them?
I am making a fava bean salad from the NYT MAgazine that I have made many times. 4 lbs of fava beans, about two cups young pecorino toscano cut in small cubes, 2 scallions, chopped, 1//3 cup parsley, lots of olive oil, salt and pepper, some red pepper flakes and 1 tbs each of white wine and white wine vinegar. Delicious.
I love this very simple preparation: Blanche the favas til cooked to your liking (just a couple of minutes for me), toss with some extra virgin olive oil, minced fresh thyme, and some salt.