Braised Fava Beans, Lemon, Black Pepper & Pecorino

I find the fresh, grassy, green flavor of fava beans irresistible. In Southern California, favas generally have a short season, and tend to disappear just as quickly as they arrive. We work hard to capture their spring flavor while we can. If we find very young beans no bigger than the nail on my pinky finger, we pop them from their pods and don’t bother to peel the beans. If the beans are any bigger, blanch them and peel the inner skin. Just be sure not to overcook them, as they cook twice