May 18, 2008

Fava Bean Crostini

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Cooking fava beans is a somewhat tedious process, but it's worth it.

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There are about 3 or 4 beans per pod.

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First, you have to get the beans out of the pods. It's easiest by snapping the end off and and splitting the pod down the seam. If that doesn't work, just squeeze the beans from the pods.

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Once you have extracted all the beans, you have to boil them for 2-3 minutes. Then, plunge them into a bowl of ice water. Now, you have to pop the bean out of its waxy skin by gently squeezing it between your thumb and forefinger.

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Fava carcasses.

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Fava beans ready to eat!

At this point, you can add the beans to pastas, soups, salads, or...as I did...sauteed with thinly slices ramps (or garlic) and eaten on top of toasted baguette slices with ricotta salata cheese (or parmesan), sea salt, cracked black pepper, and a drizzle of olive oil

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Fava bean crostini makes a wonderfully light spring dinner to enjoy with a glass of dry red wine.

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4 comments:

ostwestwind said...

I could die for fava or broad beans. Unfortunatly it's hard to get them on the market her. I always buy the frozen ones from the Turkish shops :-)

Ulrike from K├╝chenlatein in Northern Germany

Nrvana423 said...

Those sure are some fine looking beans! Not sure if you normally check your SIUE email during the summer, but I was suggest doing so :)

Jeff said...

Looks awesome. Fava beans are fun and a good stress reliever.

Bellini Valli said...

I think it might be therapeutic to sit down with a pot of fava beans to get them to this stage. I'll open the red wine:D