Remove the fava beans from the pod by carefully breaking the tip off the stem end and pulling it down the pod. Use your fingers to open up the pod along the seams to remove the beans. Alternatively, make a shallow cut down the seams using a paring knife, being careful not to cut the beans.
Fill a medium-sized saucepan halfway with cold water. Add 1 teaspoon of salt to the water and bring to a boil over medium-high heat.
Once the water is boiling add the beans to the water. Cook for 1 minute for a quick blanch to add to other dishes. Cook 3 to 5 minutes, depending on size, for a fully cooked and creamy textured bean.
Immediately transfer the beans to a medium bowl filled with ice water. Chill until completely cool, about 5 minutes.
Use your nail to begin the peeling, then your fingertips to gently pop the beans out of their white-colored skin and discard.
Eat the beans or use them in a salad, soup, stew, sauce, appetizer, or side dish.
Yield: 1 pound of fresh fava beans yields approximately 1/2 to 1 cup of beans depending on the harvest.
Serving Size: 1/4 cup cooked fava beans. Nutritional information based on this amount.