Sauted fresh fava with garlic

This is a super simple side dish featuring the fresh flavor of straight from the farm favas and although it takes some time to slip the skins it is worth the trouble.  Start with 1 pound of beans in the pod. 

• Shell the beans
• Par-boil in rolling salted water for 1 minute
• Drain and run cold water over them to make them easy to handle
• Slip the skins (pop the inner bean out by pressing between two fingers sometimes it may be necessary to slit one end of the skin with a fingernail or a knife.)
• One or two cloves of minced garlic

Heat  garlic in olive oil. Add the beans and saute for several minutes until tender

Fava bean humus

A lot of humus recipes start with canned garbanzos. This one made from scratch has a fresh bright green color and flavor. Start with 3 to 4 pounds of beans in the pod. Shell them, boil in salted water for 20 minutes, drain and mash them. (This recipes eliminates the skin slipping portion of gourmet fava bean preparation by running them through a strainer after boiling.)

• 1 cup bean puree
• 1 1/2 tbsp lemon juice
• 4 tbsp olive oil
• 3 tbsp tahini
• 1 1/2 tbsp crushed garlic

Combine all ingredients. Salt to taste and blend if you like. Garnish with finely chopped garlic chives

Alternatively skip the tahini, ad chopped red and yello sweet pepper a dash of cayenne and a 1/4 tsp of cumin  also you can use mint or cilantro for other characters  I ran the beans through the corona on fine and came out smooth and then thru strainer.  also try roasting red pepper for this