Reg wrote:
> -bwg wrote:
>
> > When I cooked them from scratch, the skin was edible but not pleasant.
> > I guess canned is the way to go. I'll ask the grocer next time I'm at
> > his store.
>
> Favas have two skin layers, and you have to remove the
> outer one.
>
> Betcha you were eating them with the wrappers left
> on. Betcha.

I'm pretty certain that's the case. Which brings us back to my
original question: Is there an easy
way to remove the skins? Maybe rubbing them together vigorously
between my hands between the soaking and the cooking? The skins stick
pretty good when the favas are fresh, and peeling them is a real pain
in the ass. It's worth the work for a treat a few times a year, but
it's a lot of work for "a pot of beans."

Thanks,
-bwg

>
> --
> Reg