Buttered Young Fava Beans

Freshly shucked fava beans taste best when prepared soon after picking them and are always worth the time invested in shucking.

4-6 cups fresh small fava beans
1 cup chicken stock
4 T. butter
fresh savory, 1 sprig
2 T. fresh chopped parsley
sea salt
freshly ground pepper

Shuck the beans and slip them out of their thick skins. In a pan, bring the stock to a boil and add the beans, butter, salt and savory. Boil for 5 minutes, uncovered.
When almost all the cooking liquid is gone take off heat and add a little more butter and the parsley and season with salt and pepper. The beans should be creamy in texture.