Mashed Fava Bean Toasts
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds fava beans in the pod
- Extra-virgin olive oil
- Salt and pepper
- 4cloves garlic, minced
- Pinch of crushed red pepper
- ½teaspoon freshly chopped rosemary
- 1baguette, thinly sliced
- Coarse sea salt, optional
Nutritional analysis per serving (10 servings)
316 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 18 grams dietary fiber; 22 grams sugars; 21 grams protein; 610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shuck the beans from their pods, discarding the pods.
- Step 2
Blanch the beans: Drop shucked favas in boiling water for 1 minute, then plunge into ice water. When cool, drain in a colander, then pierce outer skin from each bean with thumbnail and squeeze to slip off skins. Discard skins and set peeled favas aside. (May be prepared up to 24 hours ahead of time.)
- Step 3
Put 2 tablespoons olive oil in a skillet over medium-high heat. Add peeled favas and season generously with salt and pepper. Stir to coat with oil, add garlic, and let sizzle for a few minutes without browning. Add ½ cup water, cover and let simmer until beans have softened and most of the liquid is gone, about 10 minutes. Turn off heat.
- Step 4
Using a potato masher or wooden spoon, mash favas roughly. (If favas are larger and starchier, they may have begun to fall apart already, which is fine.) Put pan back on stove and turn heat to medium. Stir in crushed red pepper and rosemary (and a little water if the mash is too thick), adjust seasoning, and transfer fava beans to a warm bowl.
- Step 5
Lightly toast baguette slices. Smear each toast with a tablespoon or so of mashed fava. Drizzle with more olive oil and sprinkle with coarse sea salt if desired.
Private Notes
Comments
I go one step further: when I have 2 cups of favas, I toss them into my food processor adding salt, fresh lemon juice, and a clove of garlic and process this with some good French olive olive. Once it reaches a slightly chunky stage, it is ready to be spread on a crostini. Shards of Pecorino optional. Beautiful and delicious.
This was my first time cooking fava beans, and this recipe is so delicious that my husband and I can't wait to make it again. I'm growing fava beans for the first time (they grow easily in So. Cal), and I made this recipe with a half pound of favas, so I adjusted the other ingredients. I used 4 small cloves of garlic for my small portion, so I suggest upping the ratio if you're a garlic lover. The addition of rosemary at the end really heightens the dish, so don't skip it.
I made this tonight, with fava beans from my garden. I first made this last year, when the recipe was first published. I remembered that I loved it, but I forgot how delicious it was. I am a huge David Tanis fan, and this recipe has all the hallmarks of a David Tanis recipe. Not fussy, simple, and absolutely delicious. If you are looking to cook something that celebrates the arrival of spring, look no further.
Yes this certainly needs a bit of acid (lemon juice) and mint. But delicious with some buttered toast and grana padano.
Why on earth would you peel the beans. The skin is so nutritious and delicious!
To make peeling MUCH easier, just cut off the tip of the bean with a knife or scissors. Bean squeezes right out, and the amount lost is not even measurable. Made just as written and it was a hit served with thinly sliced baguette rounds toasted with olive oil.
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