Pal, confidant, hermano verdad... Mr. Glenn Miccalef came a visiting and inspired by the local mercado came up with this recipe for fresh fava beans which are as common as dirt here in Espanya. Hey if you ain't got no favas try it with limas or even green beans cut into something like 2 inch pieces. Remember favas can have many names; broad beans, horse beans, pigeon beans... they are all fava beans.
Over medium heat saute (AKA fry) a handful of 1/2" chunks of bacon. Add another handful of slightly larger chunks of spicy spanish chorizo (as opposed to Mexican chorizo which is not cured and is more finely ground). If can't find chorizo try any medium hard cured sausage. As open as I am I still would not consider canned vienna sausages, weenies or little smokies... well maybe little smokies. When thoroughly browned reduce heat to low and add cup and a half or so of shelled favas and a few (like maybe 6) whole peeled garlic cloves. Do not let the garlic burn. Here's a trick. On one side of the pan mound the cooked chorizo and bacon on top of the garlic. This holds in the heat and kind of makes a little oven and roasts the garlic. Move the favas around a bit. When the garlic is tender cover the pan for 10 minutes or so and let the favas steam there way home. When the favas are soft, eat.
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