Fresh fava beans

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About 20 pods of fresh fava beans, shucked from the pods. You can blanche them and remove the skins from each bean if you wish, but the skins are totally edible and picked up a lot of the flavor in cooking.

1 tbsp minced garlic

Fresh herbs (here, fresh oregano and italian parsley)

1 tsp Better Than Bouillon vegetable flavor

Water to cover

Combine all ingredients and simmer for about one hour, until beans are soft.

Amanda Suckow