Fava Bean Toast with Mint, Lemon, And Parmigiano Reggiano
- Cook Time: 15
- Total Time: 15 minutes
- Yield: 4 1x
- 1 pound fava beans in the pod
- 2 tablespoons extra virgin olive oil
- 1/8 cup water
- Pink Himalayan salt (feel free to substitute whatever salt is on hand)
- 1 garlic clove, peeled and left whole
- 1/2 tablespoon chopped fresh mint leaves
- 1 lemon
- Freshly ground black pepper
- Parmigiano reggiano
- Favorite country loaf or olive bread, cut into thick slices and toasted
- Shell the beans. Bring a large pot of water to a boil. Blanch the beans for 1 minute to loosen the skins, drain, and cool in an ice bath. Peel the beans using your thumbnail to tear the skin, and squeeze out the bean.
- Heat 1 tablespoon of olive oil in a medium sauce pan, add the beans, water, and a generous pinch of salt. Cook the beans on low for 10 minutes, or until they are very soft. If necessary, add more water as they are cooking. Mash the beans with a potato masher or the back of a spoon. You want a rough mash, with some large pieces of fava bean remaining. Add 1 more tablespoons of oil. Press the garlic clove 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 lemon juice. Taste. Season with 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. Top with a few shavings of parmigiano reggiano, freshly ground black pepper, and a generous squeeze of lemon juice. Serve immediately.
- Not included in Large Real Food Boxes: Olive Oil, Pink Himalayan salt, Pepper, Parmigiano Reggiano, Bread