There are lots of fava bean recipes out there. Sure, you've had those bright green lima bean-looking cuties drizzled with olive oil and topped with cheese. And if you didn't have the fava beans in a restaurant and you went through the torture that is peeling them, twice (yes, there is another covering over the individual beans themselves), you're going to love grilled fava beans.
Grilling them basically steams the beans into creamy submission inside their own pods. This makes peeling them much easier, since the outer pods become charred and pliable. If the fava beans are the early ones, that are small, you don't even need to peel off that second covering. If they are the larger beans, they slip right out of those extra skins.
*Note: If you use a grill pan, cook the beans for the same amount of time, but you may need cover the beans to help them steam.
Preheat a gas grill or grill pan on medium-high heat, or prepare a charcoal grill.*
Meanwhile, put the fava beans into a large container and drizzle with olive oil. (You'll probably need at least ¼ cup.) Make sure the beans are well coated with oil and season liberally with sea salt.
Lay the beans on the grill and cook for 4-5 minutes. Turn the beans over and cook for 4-5 more minutes. Watch the beans to make sure they aren't burning. (You can always turn down the heat. If the grill is too hot, the outsides will burn before the beans have a chance to cook.)
Transfer to a large plate. Squeeze the lemon juice over the beans and season with salt, to taste. Serve.