Grilled Fava Beans

I first had these at the Feast on the Farm last year at Oxbow. Chef Matthew Dillon, of Sitka & Spruce and the Corson Building, roasted our favas over an open fire. They were lightly smokey and delicious and he brilliantly passed off the work of peeling fava’s to the diners. I have been grilling my favas ever since. From the Officina’s grill

  • fresh favas, in their pods
  • olive oil
  • sea salt

Drizzle the favas with olive oil, use your hands to rub oil on each pod. Put the oiled favas directly on the grill over medium heat.

Grill, turning occasionally, until they are blistering and charred in spots, 6-8 minutes.

To check if they are done, split the pod open and pop out a bean and remove the skin. The beans should be tender, butter & creamy.