To eat fresh Fava Beans in the early summer is the ultimate treat. They can be added to pasta or served with salt and a nice bottle of chianti as Mr Lecter may have suggested – you may want to save the liver for another day. They taste green & fresh, just perfect for a summer lunch along side a simple green salad or sliced tomatoes.
Easy to make – cooking fava beans takes some planning. You will have to peel the pods releasing the Fava Beans from the shell. I’ve had grilled Fava Beans served in the shell – but that is quite simply another recipe and should only be attempted with the freshest youngest beans. My favorite way to eat these delicious delicacies is as a brilliant green Fava Bean Bruschetta.
Fava Bean Bruschetta
2 Lbs Fresh Fava Beans
1/3 c Olive Oil plus additional oil – I prefer fresh green just pressed oil for this dish
pinch of Sea Salt
1 Organic Lemon
2 cloves Garlic
1 – Shell 2 lbs of fresh Fava Beans – look for young green pods
2 – Blanche the beans in a pot of salted water – a minute or two is sufficient. You want to be able to peel the beans from the shell
3 – When all the beans are shelled reserve in a bowl and place 1/3 cup of olive oil in a pan with a pinch of sea salt.
4 – Add the beans to the pan a quickly sauté until soft.
5 – Zest the lemon – reserve
6 – Cut the lemon in half and squeeze juice into the fava beans
7 – Mash with a fork or better yet am immersion blender for a finer puree. You may need to add a dash of olive oil to soften the puree.
8 – Slice the baguette
9 – Toast the bread – this tastes even better if you can grill it on an open fire.
10 – Rub with a raw garlic clove on one side for a subtle flavor or both sides for a more robust garlic taste.
11. Spread the puree on the toast – you can drizzle additional olive oil over the top and sprinkle with the reserved lemon zest.
Serve with a green salad or sliced tomatoes. Just perfect with “a nice bottle of Chianti”