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Yes, it's delicious. We had broad beans from the garden and the boiling and shucking is really no big deal. Just be conservative when you boil them- they should be nice and firm. I would say 6 minutes in their shells is enough. Then cool them and pop them out of their skins.<br/>We added extra fresh mint and lemon to make it zingy. Yummy and makes a nice change from the everyday dip!
This is quite special and I am so glad to have another dish I can prepare for vegan friends. It may well be their holiday present! This is the first time I have prepared fava beans--the detailed and lengthy preparation called for in other recipes has deterred me--and I am delighted. So I did use frozen (figuring it wouldn't make much difference since I was going to puree them). The combination of lemon, mint and beans is entirely delicious...and pretty! Thanks for posthing this!
This simple treatment of fava beans is outstanding! I didn't even use salt or pepper, there was so much flavor! Brilliant!