Recipe Provided by Dorette Snover
From their sighting early in may, fresh fava beans are part of the sweetness of the season.
Makes 6 servings
2 pounds fresh fava beans in the pod, shelled
10 plump cloves garlic, peeled, halved, green germs removed
4 fresh or dried bay leaves
1-1/2 quarts cold water
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt, or to taste
1 cup fresh basil or other herbs
**To cook fresh beans: in the saucepan, cover the beans with water, adding the bay leaves and garlic. cook for fifteen minutes or till just tender. you can serve this one of two ways.
Squeeze the beans from their shells. then combine the shelled beans with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.
Leave the beans in their shells and combine with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.
Watch your guest have fun popping them out of the shell!