• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Every spring when the first crates of fava beans are delivered to the kitchen at Piperade, I can almost hear the collective groan from my kitchen staff all the way from my home twelve miles away. I like favas and use them as often as I can when they are in season, but I have to admit they are labor-intensive, requiring both shelling and peeling. However, from my perspective—and judging from the number of orders we get from our guests—they are worth the work. At home, I hand them to my sons to shell while they watch a baseball game on TV, or I enlist guests before dinner. This recipe is simplicity itself and allows the sweet, nutty flavor of the favas to shine. Try to find small beans; older, larger favas are too starchy to use here.

• 2 pounds fava beans in the pod
• 1/2 cup crème fraîche
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/3 cup mint leaf chiffonade
• Finely grated zest of 1 lemon

Click Here For Step-By-Step Instructions