1 pound fava beans, beans removed from pods
1/4 pound fresh shelled peas
1/4 cup olive oil
3 tbsps unsalted butter
3 cloves garlic, sliced
2 ears corn, kernels cut off
1 zucchini or summer squash, cut into 1/2 inch half moons
1/2 onions, diced
6-8 large basil leaves, stacked and cut into strips
2 cups diced ham or bacon (optional)
Salt and pepper to taste
1. Bring a pot of salted water to boil and prepare a bowl filled with ice water. Plunge the fava beans into the water and cook for 2-3 minutes, then remove with a slotted spoon to the ice bath to cool quickly (save the water for cooking the peas). Once cool, take the beans and remove the tough outer layer, which should slip away easily to reveal the bright green bean inside. Cook the peas for 2-3 minutes in the boiling water and then transfer them to the ice water as well, draining once cool.
2. In a large (12-inch) skillet, heat 3 tablespoons of the oil over medium heat. Add the onion and garlic and cook for a minute, then add the corn and cook for an additional 4-5 minutes. Add the peas, zucchini, and cook until most of the moisture has evaporated and absorbed into the vegetables. With a few minutes left of cooking, add the fava beans and butter. Remove from the heat and quickly stir in the basil leaves.
Recipe adapted from: http://www.seriouseats.com/recipes/2010/07/dinner-tonight-scallops-with-corn-and-fava-bean-succotash-recipe.html