Recipe Instructions:
About two pounds whole fresh fava beans in their pods (you’ll be left with approximately 1 pound beans)
½ cup Kalamata olives, sliced
1 tablespoon lemon juice, or to taste
1-2 tablespoons e.v. olive oil
1 teaspoon dried oregano
Freshly ground black pepper to taste
½ cup chopped parsley
2 tablespoons olive oil
For the croutons:
1 cup bread cubes
2 tablespoons olive oil
Instructions
Preheat your oven to 350°F (175°C).
Brush the bread cubes with the olive oil and bake for about 15 minutes or until golden. Let them cool for 10 minutes. In the meantime, snap the fava pods and collect the fava beans in a bowl.
Set a medium pot filled with water over high heat and let it come to a boil. Add the fava beans and boil for 1 minute. Drain through a colander and rinse with cold water until fava beans are no longer warm. (You can skip this step if you want them completely raw, but they’ll be a little harder to shell)
Cut the top of the membrane of each bean with a paring knife and squeeze it with your fingers. The bean should slide out very easily. Do this with all of the beans.
Mix the shelled fava beans, the croutons and the rest of the ingredients in a bowl.
Eat!
