Wednesday, May 5, 2010

Second Helping: Grilled Fava Beans with Lemon


I rely on favas to re-energize my garden over the winter, keeping the heavy soil loose and pumping nitrogen into the dirt in preparation for the spring planting. Last year, I gave the harvest to Anna: I needed to get my tomato seedlings in that spot, and I had no time to peel, boil, then shuck beans. Too much work!

Then I read about broiled and grilled favas over at Local Lemons, and I saw favas in a whole new light. This is much more my speed: From raw pod to tasty, cooked beans in just minutes. Simply toss the favas with olive oil and seasonings, then broil or grill until blackened on each side. The pods split open, offering up creamy, fresh, delicious fava beans. Even the fuzzy outer covering on each bean tastes good this way. I couldn't get enough of these, and at least one of my kids loves them too. I'm already planning an extra row of favas this fall.

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Grilled Fava Beans with Lemon

Be careful at the grill! When these things get hot, they can split open and start firing off beans like little cannons.

1 pound fresh fava beans, in pods
olive oil
kosher salt
freshly ground pepper
zest from 1 lemon
squeeze of lemon

Wash and dry beans and put in large bowl. Pour in a bit of olive oil, season to taste with salt and pepper, and toss to evenly coat pods. Lay pods out on a medium-hot grill and cook, turning once, until pods are charred on both sides.

Remove pods to a serving plate. Sprinkle with lemon zest, finish with a squeeze of lemon juice, and enjoy.

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