ニューヨーク・タイムズのインスタグラム(nytimes) - 5月13日 04時09分

Fresh fava beans make a great addition to spring vegetable stew or pasta primavera. But savored on their own, mashed and smeared on freshly toasted baguette rounds, they’re sensational. It’s a fussy job to be sure — each bean must be peeled by hand. But this labor of love is worth it. (Hint: Ask a friend to help; the work goes faster with more than 2 hands.) @karstenmoran photographed this spring aperitivo while on assignment for @nytfood. Visit the link in our profile to get the recipe for mashed #favabean toasts.

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