We put the favas right on the oven deck. The bottoms and tops blistered in two minutes. We pulled them from the oven when they started bursting open and juices sizzled on the 700°F oven floor. We removed them from the oven and let them rest. We cut them open. We pushed the beans out the top of the pods onto a plate sprinkled with smoked Maldon salt. The beans were smokey and savory. The aroma of burning wood penetrated our experience.
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