For centuries, the fava bean has been a staple of Mediterranean and Middle Eastern cuisines. In more recent years, American cooks have enthusiastically embraced the fava and have adapted its fresh, nutty flavor to many popular spring dishes.
Remove beans from their pods. Cook in boiling water for 1 minute. Drain and plunge beans into ice water; drain. Remove tough outer skins from beans by pinching outer skin between your thumb and forefinger; discard skins. The beans are ready to use in any recipe.