If you don't have favas, for example, increase the peas to account for the omission, or vice versa.

WSJ: Johnny Monis's Green Bean and Pea Panzanella | Slow Food Fast

Like most legumes, favas go well with roast or grilled lamb, or pork in any fashion, from sausages to kebabs.

WSJ: Stop Peeling Those Fava Beans

It's true that favas left to mature on their stalks too long will have a leathery skin that must be removed.

WSJ: Stop Peeling Those Fava Beans

Like peas, favas should be harvested and consumed when they are young.

WSJ: Stop Peeling Those Fava Beans

It highlights, the chef said, the gorgeous favas, green beans and sweet English and snap peas currently popping up at the market.

WSJ: Johnny Monis's Green Bean and Pea Panzanella | Slow Food Fast

It's not quite clear when or why we forgot about them, but in Tuscany, where I now live, favas are snatched up as soon as they appear, to be shelled at the table and eaten raw with young pecorino.

WSJ: Stop Peeling Those Fava Beans

Around the Mediterranean, the last of the artichokes often coincides with the first of the favas, and the result is a widely loved stew, called koukia me anginares in Greece, fritella or fritedda in Sicily or la vignarola in Rome, where peas are added.

WSJ: Stop Peeling Those Fava Beans