from Julia and Andy
These two recipes are similar to the desperation favas, above, but these can also be used with larger fava beans, or ones that have already been stored a few days since harvest.
2 pound favas, taken out of the pods
1-4 cloves of garlic, chopped AND/OR:
1/2 cup onions, chopped
olive oil
S & P The simplest version: sauté the favas with the garlic in the heated oil. the shells will come off in the pan, they are a lighter green, and the whole thing can be eaten like that. (Season with S & P) Version #2: Put the light green favas (that have been removed from the pod) into boiling water for 1-2 minutes. Remove immediately, rinse in cold water. Take the outer shell off each fava bean, so that you have just the bright emerald green bean. Then cook just the inner brighter green beans in the heated oil with the garlic for 2-3 minutes, then eat. We like both versions, and which one we do depends on if we have guests or willing children to help in the extra step of Version #2.