Preparation

• Remove the fava beans from their pods and rinse them under running water.
  “Pinch” the fava beans by removing the stem and leaving them slightly exposed at the top.
  If you are not practiced at doing this with your fingers like the grandmothers, help yourself with a knife and cut off just a tiny piece of the bean.

• Peel and wash the onion.
  Blend or finely grate the onion or leave it whole if you prefer to remove it after cooking.
  In a pan briefly heat a sprinkle of garlic powder and the onion.
  Add 3 tbsp + 1 tsp of water and let it stew for a few seconds.
  Add the fava beans and stir to flavor.
  Pour in more water until it covers them about 3/8 in (1 cm) above their level.
  Add a pinch of salt and a pinch of pepper, a vegetable bouillon cube and the parsley.
  Bring to a boil.

  

• Continue cooking over low heat.
  Cooking time for fresh fava beans varies depending on:
  – the size and freshness of the fava beans;
  – the desired texture [soupy or drier].
  Let cook for 20 to 40 minutes, taking care to:
  – check the texture;
  – add more water if necessary;
  – stir to prevent the broth from drying out and the fava beans from sticking to the bottom of the pan.
  Adjust salt to taste.

  Your fresh fava beans are ready.
  As a basic recipe they are perfect to enjoy stewed or as a base for appetizers, first and second courses.

  

• Plate and finish with a drizzle of extra virgin olive oil raw for the best taste.

  Enjoy your meal!

• Use small tender fava beans; the skin remains soft and pleasant to eat.
  For large, tough fava beans, remove the skin if it is too fibrous.