Fava beans are a lot of work. First you need to get them out of the pod. Then, you either need to shell them raw or blanch them and peel them. I shelled these fava beans raw, peeling back the outer layer to get to the bright green fava underneath. Once you have shelled all your fava beans you can begin the recipe.
In a small sauté pan, heat the olive oil on medium. Add the onion and garlic, stir to coat, and cook until the onion becomes translucent. Next, add the peas, favas, water, a good pinch of sea salt, and some black pepper. Reduce the heat to a simmer and cover the pan. Cooking time will vary depending on the freshness of the beans. It could be anywhere from 10-20 minutes. So, stir and taste from time to time until the favas and peas are tender. If the pan starts to get dry, feel free to add some water.
Once the favas and peas are done, remove the pan from the heat. Add the juice from one lemon and a handful of chopped fresh mint. Add a drizzle of fresh olive oil to finish. Stir and taste. Season with sea salt and black pepper.