[Sca-cooks] Fava bean

[Suey]

In Spain fresh baby favas are available in the spring. The outer husk is 
so tender it does not have to be shelled but we remove the pods before 
cooking. In other households the pods are cooked after shelling. I find 
them bitter but it would be more economical if I did so. Frozen baby 
fava beans are sold year round in Spain without the pods. In Chile the 
same but they are so big that they are uneatable without shelling.  The 
family of course prefers the fresh baby favas. I think that the 
availability of the type of fava and price you are looking for in your 
area would sway your opinion as to whether to prepare them for a banquet 
or not.
Suey