Don't toss the skins, especially from the young pods. Once the skin is removed you can slice them up and use the in a stir fry or saute. They add a delicious flavor and are quite tender if you cook them long enough.
Getting to the Good Part of Favas
Credit: Ben Fink
Favas take work (the younger ones, with thinner pods, are the most difficult), but these basic techniques help make the task manageable.
1. Pinch off stem and pull away string along seam of pod.
2. Run your thumbnail down seam, pry shell open, and remove beans.
3. To slip beans out of their skins, blanch them for 30 seconds or so, cool them in cold water, hold bean on grooved side, and pinch to slip out bean.
