Every spring when the first crates of fava beans are delivered to the kitchen at Piperade, I can almost hear the collective groan from my kitchen staff all the way from my home twelve miles away. I like favas and use them as often as I can when they are in season, but I have to admit they are labor-intensive, requiring both shelling and peeling. However, from my perspective—and judging from the number of orders we get from our guests—they are worth the work. At home, I hand them to my sons to shell while they watch a baseball game on TV, or I enlist guests before dinner. This recipe is simplicity itself and allows the sweet, nutty flavor of the favas to shine. Try to find small beans; older, larger favas are too starchy to use here.

　　

Ingredients

Serves 4 to 6

　　2 pounds fava beans in the pod

　　1/2 cup crème fraîche

　　2 tablespoons extra virgin olive oil

　　Kosher salt and freshly ground black pepper

　　1/3 cup mint leaf chiffonade

　　Finely grated zest of 1 lemon

　　

Step 1

To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 2 cups beans.

　　

Step 2

In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavors to meld.

　　

Step 3

Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.

　　To Drink

　　The earthy, slightly bittersweet favas and the herbal of the mint call for a zesty, herbaceous Sauvignon Blanc from one of the cooler regions of California. Selene from the Carneros district in Napa Valley meets that description.

　　Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.