For those of you not familiar with the fava bean- it looks like green bean but is larger. Once you open the pod you will find that the beans are wrapped in a waxy coating which you need to remove before eating them. I blanch them for a minute or two in some boiling water and then rinse them under cold water. I then take a knife and make a tiny slice in the waxy shell and squeeze out the lucious green bean.
Here is a pile of shells along with one of the beans. If you blanche them for more than a few minutes it is likely you won't have to cook them more but if not, you'll want to toss them in for the last minute of the cooking process for whatever you are serving them with to finish cooking. They are easily overdone so be careful not to cook them too much or they'll get mealy. If they are underdone they are a bit bitter so it is advisable to taste one after blanching to see how much more time they need under the heat.