Start with 3 lbs of Fava bean pods. This serves 5 people. Shell the Fava beans After they are shelled, put them into boiling salted water for 2 minutes. Take them out and plunge them into ice cold water to stop them from cooking. When they have cooled, peel them by removing their little skin jackets. This will be pretty easy and they should slip out quickly. In a heavy skillet drizzle a bit of olive oil. When it is hot toss in: 3 thinly sliced spring onion bulbs Saute them for about 4 to 5 minutes til they soften a bit then add in: The shelled Fava beans Let them cook for about 2 or 3 minutes then add: 1 cup of chicken broth Bring the mixture to a boil then lower the heat and let it simmer for about 10 minutes. Now here comes the part that Patsy likes best. The Pancetta. Patsy is a fan of anything bacon related and she waits eagerly in the kitchen for one false move on my part. She is a very dedicated little sous chef. Chop 1/2 cup of pancetta. Saute it until it's nice and crispy, then drain it on paper towels. This part can be done ahead of time. In fact I recommend doing it this way as it saves a load of time and is a lot easier. Add in the Pancetta and let the whole thing cook for about 15 minutes longer until the beans are nice and tender. Mix in 2 Tbs of fresh squeezed lemon juice. Salt and pepper to taste. These tasty little Favas can be made ahead, chilled then served at room temperature or warm right out of the pan, as I did. My husband loved these Favas. As a matter of fact, he's right behind Patsy in his love for anything bacon related. He does stop short of crouching under the kitchen table waiting for me to drop something however. Later that night after all the Favas had had been eaten. He told me how much he'd loved them. He also said he didn't expect to love them. I guess love is never having to say you don't like Fava beans.