and decided to roast them.
I put 1 layer of fava bean pods on a baking sheet with a little oil. I intended to roast them at 450 for 25 minutes, but it began to smoke so I decreased the heat to 400 early on. They came out tender and good. I put salt on it afterward, (coarse sea salt), and then when I shelled them make sure to have salt on my fingers so I would get salt with the inner fava bean. David liked them with their shells still on (but out of the pod). This was very little effort and very tasty. I will definitely remember this. After they had cooled for a few minutes we just stood there and ate them all.
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