I was already sold with Heidi’s original recipe and photos, but it was Ashley’s images that really put me over the edge. As soon as I saw her recap, I couldn’t get it out of my mind — grilled fava beans! How was that even possible? Did you have to shell them after they were cooked? Would they get limp and soggy? Was it really worth the effort? But we set out to Jean-Talon Marche, where Joe, our favorite dude at Birri, informed us that their most recent batch of favas were young and tender enough that the pods within could be eaten whole — no shelling required — and raw. I was sold. We went home that night and grilled a fistful of favas in a light marinade of lemon juice, grapeseed oil, and plentyof flaky sea salt. It was like a heartier version of the traditional edamame — just terrific, and a unique addition to your barbecue repertoire.
Full recipe here.