You’ll need to buy what seems like a prodigious amount of pods for 3-4 modest servings. The recipe is easily doubled, however (and all those discarded pods and shells can be composted).

2 lbs fava bean pods, for roughly 2 cups shelled beans
1 tbs. olive oil
1-2 fat garlic cloves, peeled and bruised
sprig of fresh thyme
squeeze of lemon juice
I tbs. chopped fresh parsley
salt & freshly ground black pepper

Shell the fava beans: snap or slit open the pods and remove beans from their fur-lined cocoons....
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