fava beans difficulties

Karen said:

What is the secret? Do you have to parboil and then skin them again?
Is there an easy way to do it? And, then what is a simple preparation
for these things? I think I would like them if I knew how to cook
them.

thanks in advance,
Karen

I just cook them and eat them, but mine may be fresher. The skin pops
right off when they are cooked. Just pinch the bean.

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I think it all depends on the freshness of the beans. Very Young and
straight from the garden, you can just depod them and then put in
boiling water for a bit, when they start to deform, they are ready and
can be eaten as is. If they are older/bigger then they will need more
cooking and then de-skinning.

Steve

Giusi said:

Karen said:

What is the secret? Do you have to parboil and then skin them again?
Is there an easy way to do it? And, then what is a simple preparation
for these things? I think I would like them if I knew how to cook
them.

thanks in advance,
Karen

I just cook them and eat them, but mine may be fresher. The skin pops
right off when they are cooked. Just pinch the bean.

In article <[email hidden]>,

Karen said:

What is the secret? Do you have to parboil and then skin them again?
Is there an easy way to do it? And, then what is a simple preparation
for these things? I think I would like them if I knew how to cook
them.

thanks in advance,
Karen

I eat them skins and all. I boil them for a few minutes and then saute
them in olive oil and garlic until the skins break. The skins are a
little tough but I like the crispy character that they take on. If you
want to peel them the larger beans are easier to deal with.

D.M.