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With Spring comes the fava beans. Even though they are a bit of work to prepare, I think it is totally worth it and they are a special treat during this time of year. Here is a recipe for a simple Fava Bean Toast with Mint, Lemon and Parmigiano Reggiano. If you are gluten free, you can just make the fava bean mash and skip the bread. Enjoy!
Shell the beans.
Bring a large pot of water to a boil. Blanch the beans for 1 minute to loosen the skin, drain, and shock them in an ice bath. Peel the beans using your thumbnail to tear the skin, and squeeze out the bean.
Heat 2 tbsp of olive oil in a medium sauce pan, add beans, water, and a generous pinch of salt. Cook on low for 10 minutes, or until they are soft. If necessary, add more water. Mash the beans with the back of a spoon, as you want a rough mash. Add 2 more tablespoons of oil. Press garlic cloves through a garlic press into the bean mixture and cook for 2 minutes on low, stirring as it cooks.
Remove from the heat. Add the chopped mint, freshly ground black pepper, and the juice from one lemon. Taste. Season with sea salt as necessary.
To serve, top your toasted bread with a drizzle of olive oil. Scoop a generous amount of the fava bean mash onto the toast.