The American food establishment has deemed that favas are edible only when the seeds are peeled. In our experience shelling the beans raw, then blanching and peeling the seeds is tedious and unnecessary, and robs this amazing vetch of much of its flavor, nutritional value and fiber. Worse yet, a simple, hearty staple has become a fussy, special occasion food, and a daunting one at that. The best way to prepare favas for everyday use is to bring a large pot of water to the boil, add a handful of salt, a quarter cup or so, and then throw the ...