Grilled Fava Beans

Last Summer was my first foray into cooking fava beans and I diligently removed the outside pod, then the inside skin, and cooked the fava beans to creamy deliciousness.  Funny thing, though, after the first couple times, the novelty wore off…The beauty of grilling them is that the cook hardly has to do any work and everyone eating the beans can (has to) pitch in to shell them.  Like edamame, since these are shelled by the eater, anything on the outside gets transferred to the fingers and then the beans, so don’t be afraid to let them get messy! 

  • 5-6 fava bean pods per person
  • olive oil
  • salt
  • herbs, spices of your choice

Heat a grill to about medium heat.  If you want to season with herbs or spices (maybe some dried chile peppers, fresh dill, whatever you like), pour some olive oil into a small bowl and sprinkle the seasoning in.  Rinse the fava bean pods and toss them in a generous amount of olive oil, then sprinkle liberally with sea salt, either coarse or fine.  Place the pods in one layer on the heated grill and close the lid.  Cook for about 5-6 minutes until they are a bit charred, flip, and cook a few minutes more.  When done, the beans should be soft and creamy.  Let them cool a bit, then serve warm.  Break open the pods, then slip the bean out of it’s skin and pop it in your mouth.  Lick your fingers and enjoy!

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