Charred Fava Beans, Mint & Aioli

Chris Cosentino, chef at Incanto restaurant, has a love-hate relationship with fava beans. He loves it when the first pods of spring arrive in the kitchen, but he hates that it takes hours to shell them. So when some baby ones came in one day, he charred them in the pod and ate them whole. It was a great way to start the fava bean season.
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