I was attracted to the current issue of Vegetarian Times recipe for Fava Bean Ragout for two reasons:
1. It involved wine. I tend to like how stuff cooked in wine tastes and I appreciate having all the left over wine so I can feel like Julia Child and get totally hammered whilst preparing dinner.
2. It involved fava beans which I've seen around for a while but never knew what to do with 'em.
The recipe itself was just okay. Not bad but not amazing. The fava beans were a pain in the ass. They must be shelled, they must be boiled, they must be drained, they must be peeled. You know what fava beans? Fuck you guys. There are other veggies out there that are much less high maintenance.
Any way, here is the grub: