Our quick guide to peeling and prepping fresh fava beans for this week’s pasta and dip recipes.
1 pound fava beans
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.
2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.
3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes. In addition to this week’s risotto, try them mashed and spread on bruschetta (see enclosed recipe!) or folded into mashed potatoes.