Instructions: Removing skins:
After removing beans from the pod, drop them into boiling water for 30 seconds. Put them into a sieve and run cold water over them. Using your thumbnail or the tip of a knife, slit the skin. Peel away the skin with your thumbnail, or squeeze the bean between your thrmb and index finger so it pops out of its skin, often in two halves.

A few people, mostly males of Mediterranean heritage, suffer an allergic reaction to eating fava bean skins. The condition, known as favism, is characterized by hemolytic anemia, fever and jaundice.

Time and
Yield:It take abotu 10 min to shell two pounds of favas. Removing the skins adds
another 10 - 15 min. This amount of shelled but not skinned favas equals two cups; once skinned, the yield is one cup (but worth it).

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