Sicily Braised Fava Beans – “fave a spezzatino”

Two servings.

This way of preparing vegetables is suited to the very first fava beans to be picked and other first-of-the season vegetables---peas or artichokes or zucchini. 

1 small red onion, finely chopped
1/4 cup olive oil
1 1/2 cups fresh or frozen fava beans 
1/2 cup water
3 tablespoons chopped flat-leaf parsley
Salt and black pepper to taste

Saute the onion in olive oil until golden.  Add the favas, salt and pepper to taste, and the water.  (First of the season fava beans don’t need to be peeled, but later favas do.)  Cover and simmer over low heat until tender, 10 to 15 minutes. Sprinkle with the parsley and remove from the heat.

Fresh fava beans are available in the spring in specialty shops and grocery stores catering to an Italian, Iranian or Near East clientele.
One pound (450 g) of favas in the shell yields about 1 cup of shelled favas. 

A variation: Spaghetti with early fava beans - “pasta con le prime fave.” 
While the beaus are cooking, cook 1/2 pound of spaghetti in lots of boiling salted water.  Drain and toss with the fava bean mixture.  Serve immediately.  Makes enough for 4.