In all fairness I've never actually cooked fava beans so my strange over excitement surprised even me. I guess it was partly due to their intriguing size and texture. They are like giant sugar snap peas only fuzzy on the outside and I didn't know this previously but there is a lot of cushiony stuff on the inside protecting these tiny little beans. After you slice them open and take the beans out they are still covered in a thick white shell. You then have to drop them into a pot of salted boiling water for a few minutes and then drain and dunk them in a cold water bath. Once they are cooled to the touch you gently squeeze them and out pops a tiny bright green bean. I barely had a handful of beans when all was said and done so I decided to use them to garnish my warm goat cheese and beet salad, drizzled with a homemade orange balsamic vinaigrette.
It was absolutely delicious with the pan seared goat cheese medallions and though difficult to taste my beloved fava beans, I was proud of myself and happy that I tried something new. Will I buy them again and go through all of that work for just the smallest of rewards? I am not sure but I will recommend that if you want to try them I would plan to buy a couple of grocery bags full of them. They yield a minuscule amount compared to their original state and you burn more calories getting to the beans than actually eating them.