Fèves à la Tourangelle

Fresh favas are a favorite big bean, one of the first arrivals in early spring. They have one drawback: a thick skin that needs peeling. It is a fiddly job, but the bright green, slightly crunchy bean that emerges is ample reward. Even better, when fresh lima beans are in season, they can replace favas without being peeled. Both types of bean are delicious prepared à la tourangelle, in the fashion of Tours, the famous city on the Loire. With roast veal or spring lamb, they are unbeatable.</