Let me tell you a little something about fava beans. We grew some this year, unintentionally, as part of a cover crop seed mix. I had no idea what the plants were until a neighbor asked me, "Oh, you're growing fava beans?"
"Is that what they are?", I replied. I had wondered about those tall, upright plants with the pretty little white and dark purple blossoms. I almost posted a picture and asked if you knew. After seeing whole fava beans at the farmer's market for $3 a pound, I decided to harvest ours.
Shelling fava beans is a Process - yes, with a capital P. I've convinced myself over the years that I enjoy tedious jobs, so I appreciated the process of shelling. First sitting at the kitchen table to take the beans out of the pods, then standing in the kitchen to shell the beans from their membranes after a quick blanch. But the result was rather disappointing. A large colander full of whole fava beans became less than a cup of edible beans. So much work for so little food.
I made pasta with Roasted Garlic-Fava Bean Sauce. I'll make the sauce again, minus the fava beans. I used Rapunzel Vegetable Bullion cubes and the sauce came out like vegetarian gravy. It would be excellent over some mashed potatoes and roasted vegetables. Mmmm, I'm thinking zucchini, onions, red peppers, mushrooms.
We'll probably grow more fava beans, unintentionally, next year. After the first harvest, I pulled the rest of the plants and tossed them aside to compost. It's not that I don't like fava beans, I just don't enjoy them as much as Hannibal Lecter. Then again, I haven't tried them with liver and chianti.
Nah. Hold the liver and fava beans, pass the chianti.