It's easy to overlook fava beans just to avoid the fussy process of double-shelling. Instead of missing out on this starchy and sweet springtime treat, simply broil the pods and toss them with a seasoning salt for a peel-and-eat snack. It's perfect alongside other handsy dishes, like shell-on shrimp and fried chicken, or piled high in a bowl in place of popcorn for your next movie night.
Why It Works
- Broiling the favas imparts a delicate charred flavor, while the beans gently steam inside.
- Tucking rosemary under the favas adds a light but herbaceous aroma while they cook.
- Blending the seasoning salt in a spice grinder makes a fine powder that easily sticks to the pods and your fingers to season the beans while you peel and eat.
- Yield:Serves 2 to 4
- Active time: 15 minutes
- Total time:15 minutes
- 2 pounds (900g) fava beans
- 3 tablespoons (45ml) olive oil
- 5 sprigs fresh rosemary
- 1 tablespoon (12g) kosher salt
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Preheat the oven's broiler. Line a rimmed baking sheet with foil.
In a large bowl, toss fava beans with olive oil. Spread rosemary sprigs across baking sheet and evenly distribute fava beans on top. Broil until lightly charred, about 8 minutes. Remove from oven and let fava beans steam in their pods before consuming, about 5 minutes.
While fava beans are broiling, prepare the seasoning salt. In a spice grinder, blend together kosher salt, dill, garlic powder, and onion powder until fine. Sprinkle some of the salt over the pods, reserving the rest for dipping beans as you peel and eat.