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Jun 13, 2007 10:55 AM

Fava Beans

Now that they are in season, what are you making with them?

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  1. 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.

    1. Move quickly...the season will be over here in Los Angeles in the next week or so...

      1. 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.