I went to a local Iranian store and bought (among
other stuff such as pistachios and sumac) a can --
yes can -- of GREEN fava beans.

Now we all know brown (cooked) fava beans occur in
cans, and any self-desribed southern mediteranean
such as myself has figured out how to make a Foul
Mammadas from such a can of fava beans.

But this is different. The can originates from
lofty Canada (I hear they are about to enact that
you drive on the left side of the road), and is
an excellent can of green favas -- out of their pods
of course but still in their edible, but not
desirable, outer seed covers.

It was a trivial bit of work to shell the beans out
of the cusp, and use the shelled beans in a fava
bean spread (along with EVOO, white wine vinegar,
and maybe a dash of finishing salt ((I like the
Welsh stuff, obviuosly one wants an emulation of
that salt Greco-Romans had on hand). Mash up the
whole thing with tightly chopped basil (mint is better,
but not this time of season so good basil will do).

I'll be damned; it was not quite as good as a fresh
fava dip, but pretty close and way less work and cost.
Check it out I say.

Steve