Fava Bean Ragout

• 2 pounds fava beans
• 1 tablespoon olive oil or butter
• 2 small spring onions, trimmed and sliced crosswise
• 1 small green garlic, trimmed and sliced crosswise
• Salt
• 2 tablespoons extra-virgin olive oil or butter
• 2 teaspoons chopped parsley or chervil

1. Shell: 2 pounds fava beans
2. Cook in boiling water for 1 minute or so and then cool in ice water.
3. Drain and pop the beans out of their skins.
4. Heat in a heavy-bottomed saucepan: 1 tablespoon olive oil or butter.
5. Add: 2 small spring onions, trimmed and sliced crosswise.
6. Cook over medium heat until soft, about 4 minutes.
7. Add the peeled fava beans and: 1 small green garlic, trimmed and sliced crosswise, Salt.
8. Pour in enough water to come up 1/4 inch in the pan.
9. Bring to a boil and then turn down to a simmer.
10. Cook for 4 minutes or until the fava beans are tender.
11. Add: 2 tablespoons extra-virgin olive oil or butter, 2 teaspoons chopped parsley or chervil.
12. Swirl to combine.
13. Taste for salt and adjust as needed.
14. Substitute peas for half of the fava beans.
15. A small onion can be used instead of the spring onions.

fava beans, olive oil, spring onions, green garlic, salt, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/fava-bean-ragout-387209 (may not work)