Fava beans are best enjoyed unpeeled

06/3/2013 | Wall Street Journal, The

Americans probably don't enjoy the sweet earthiness of fava beans because they are almost always told to peel each bean individually -- a time-consuming and unnecessary task, writes Nancy Harmon Jenkins. The best way to use the beans is like the Europeans, shelled but with the skin on and turned into a pilaf, risotto or braised with olive oil.

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