I’ve had a busy few weeks – a trip to Vegas, getting settled in at a new-ish job, adapting to a Mac for said new-ish job, watching my husband graduate business school, and a million other things. As a result, I haven’t been cooking as much and the cooking I’ve been doing has mostly been grabbing random spring produce and tossing with pasta or on pizza. Delicious but there’s only so much I can say about tossing penne with stuff from my fridge. Things aren’t quite back to normal now, but I did make something yummy today, so I figured it was about time I stopped neglecting my blog.
I’ve been picking up a lot of fava beans lately from the farmers market and I really like them. I bought a big bag yesterday morning and couldn’t wait to do something with them. I kept things simple and just mashed them into a spread – delicious on fresh bread.
One word of warning – favas are a huge pain to shell, because the edible portion is buried under two layers, but its worth it because they taste delicious.
Fava Bean Spread
makes about 1 cup
2 pounds fava beans
Minced green garlic, about 1 teaspoon or so
4 or 5 mint leaves, minced
1/4 cup of olive oil or so
salt and pepper to taste
Remove the fava beans from the large shell.
Bring a pot of water to boil and add the beans. Simmer for about a minute, drain, and run under cold water to stop the cooking. Slip the darker bean part out from the slippery lighter green skin. Discard the skin.
Add the favas, mint, garlic, and salt and pepper to a food processor. Give it a quick whiz then add the olive oil. Continue to pulse, adding more olive oil if needed, until it reaches the desired texture. Add more salt and pepper if necessary and you are good to go.
I spread mine on some fresh bread and topped with some shaved parmesan.