Pan Roasted Fava Beans

Pan-roasted fava beans are my go-to snack when the markets are bursting with late spring legumes. Cradled in plush green pods, fava beans feel like they've been wrapped in layers of anticipation. And once you strip them down, blanch them, and pop them out of their skins, you're rewarded with sweet green gems that taste like a cross between peas and carrots.

After they're prepped, it's the final pan-roast that makes this recipe shine. As the beans hit the hot oil, their sugars begin to caramelize, building layers of umami. A splash of two vinegars at the end adds just enough brightness to cut through the richness and make each bite pop.

The double peel may sound like a chore, but once you get the hang of it, the process is rhythmic and oddly satisfying. Pinch near the seam, peel like a banana, and the beans slide out with a rewarding pop.

I love scattering them over a bed of arugula with shaved Parmesan, but they're just as good on their own with a glass of wine. Pro tip: look for young, freshly harvested pods if you can find them. The beans won't be as plump, but they tend to be sweeter and less starchy.