I like favas at the start of spring when they are small, tender, and not too starchy. Shelling the beans takes time and involves a few steps. First remove the beans from their pods, then with a paring knife score the beans to remove the skin. Removing the beans from the skin before cooking helps keep their vibrant green color. Cooking beans with skin on gives them a dull gray hue. If you're not in a rush, this can be an exercise in mindfulness.