You might have seen roasted fava beans here and there on the Web. I ran into two separate posts about them, within days of each other, and I think it's going viral.
I don't even like favas, but of course I had to try this. What I mainly don't like about favas is the double peeling of the damn beans (which someone likened to castrating an elf). In this preparation, though, you don't have to peel off the tiresome inner skins! They're edible, and I mean, really edible.
It was mentioned that roasted favas are like edamame. No, they are not. They are nothing like edamame. If pulling a cooked green bean out of a salty pod and popping it into your mouth = "edamame," well, that's your narrow-minded little fantasy, not mine.
Roasted favas taste brown. Deep. Meaty.
And since they are protein, they are filling and nutritious. Cranky and I ate half of this foot-wide plate of beans for lunch, and were very happy. (Leftovers are going into an impromptu minestrone.)
I can't say enough how good roasted favas are, and I wouldn't even have eaten favas this spring until I saw the other bloggers' photos.
Get a sack of beans while they're still in season. I might even tell you how to roast them.
OK. Oven at 425F. Wash and dry the pods. Strew them in a baking pan large enough to hold them in a single layer (crowding is fine). Splurt some olive oil and goosh the pods until they are all shiny all over. Pop 'em in the oven for 25 minutes, remembering to give a stir halfway through.
Sprinkle nice salt over the cooked pods. Let cool just a bit, so you can strip off the pods, one at a time. You are ready to eat.