The fava beans in your box are young and tender, which means that you don’t necessarily need to peel the skin off of the individual beans after shelling them. However, if you do, this dish will have a striking, bright green color, and will be a bit lighter on the palette. If you want to peel the beans, just boil them in salted boiling water for ten minutes, drain, then squeeze the bean out of the light-colored skin that surrounds it.
2lbs fresh fava beans, shelled
2 Tbsp butter
1/4 cup cured ham or prosciutto, diced
1/2 onion, chopped
1 carrot, diced
scant 1/2 cup stock
parsley, salt, and pepper
Boil the shelled beans in salted water for 10 minutes. Meanwhile, melt half of the butter in a pan and saute the ham, onion, and carrot for 5 minutes. Drain the beans and peel if desired. Add the beans to the ham mixture, then pour in the stock and add salt and pepper to taste. Simmer until the sauce thickens, stir in the remaining butter, and serve sprinkled with fresh parsley.
Tucked in the rolling hills next to the Santa Cruz mountains, Pescadero is a community of farming and ranching just two miles east of Highway 1 and the Pacific Ocean. Cool summers and mild winters make for comfortable living and great growing conditions.