It is my duty to be honest with you about food. I can't brag about my successes, day after day. I make mistakes.
I want you to know about this mistake, because the other day I bragged about oiled, roasted fava beans in the pod.
They came out tender, even without that pesky second skin-peeling. I guess it was the effect of the oil, and the roasting (without H2O). Really nice. I saved some for an impromptu minestrone a day or two later.
Well. (Jack Benny face, hand on chin.) The beans ended up tough. It was like chewing through miniature rubber swim caps. Not pleasant.
And I suspect it was due to the action of the hot water (vegetable broth, actually). Fava skins go all cooked-latex in hot liquid.
The soup itself was really nice, though. I have to tell you that we found a container of pea-pod/cilantro broth in the freezer, dated 2008! It was still simply wonderful.
And I really liked dicing a juicy, ripe heirloom tomato and tossing that in; more pleasant in the mouth than spurts of old tomato sauce. That's a keeper.
The beans? We're going to continue roasting them; got a new sack of favas in the fridge now. But I will not let them get into hot water.