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Grilled Fava Beans
(recipe, Carrie Floyd)
If you have the grill stoked for dinner, try this easy method for cooking fava beans. The ingredients you toss with the beans — olive oil, salt, and lemon juice — don't permeate the pod shells, but taste good as you peel and eat the beans, licking your fingers as you pop them in your mouth.
- 1 lb. fresh fava beans in their pods, rinsed and dried
- 1 to 2 Tbsp. extra-virgin olive oil (enough to coat the pods; less if the favas are small, more if they are large)
- Big pinch of sea salt
- 1 small lemon, halved
- In a large bowl, toss the fava pods with the olive oil and salt.
- Cook the fava pods over a medium-hot grill until blistered, about 4 to 5 minutes on each side. Remove the pods from the grill, place on a platter or in a bowl, and squeeze lemon juice over them. Serve immediately.
- To eat: Pull the pods apart to reveal the beans, then slip the beans out of their skins by pinching on one end.