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July 20, 2013
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Fava-Guaca

 

Fava-Guaca
2014-01-05 23:12:33
In our recipes this week, we've featured the noble Fava Bean: A true slow food because you need to shell it twice. This once cherished bean is sadly under appreciated in our convenience obsessed culture, but it's a shame because it's packed full of nutrients and rich in flavour. And they do indeed go very nicely with a nice glass of Chianti. The rest of this recipe is a breeze... you'll still be able to throw it together even after the whole bottle is gone.
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Ingredients
  1. 2 Cups cooked Fava Beans (shelled)
  2. 3 tablespoons Extra Virgin Olive Oil
  3. 3 tablespoons Hard Aged Cheese (grated) *Preferably Pecorino, an affordable, salty sheep's cheese, but you could also use Grana, Parmesan or Aged Asiago
  4. 2 tablespoons lime juice
  5. 1/2 Cup Sour Cream
  6. 1/2 tsp Garlic Scape or Clove (finely diced)
  7. 1/4 Cup Fresh Cilantro (roughly chopped)
  8. Sub with fresh Mint or Sweet Basil
  9. 1/4 teaspoon red chilli flakes
  10. 1/4 teaspoon cumin dried
  11. 1/4 teaspoon Epazote fresh or dry *optional
Instructions
  1. Step 1: Cook Fava Beans (2 options)
  2. Steam: Remove outer pod and remove inner beans (light green colour). Steam beans for 1-2 minutes. Let cool, then squeeze until inner bean (dark green colour) pops out.
  3. Grill: Throw whole pod onto grill. There's no need to wash, or worry about any black spots as you won't eat this part. Grill on each side until charred (5-7 minutes). Let cool, then remove pods and discard. Then, squeeze your shelled beans for the bean inside.
  4. Here's the second phase of the Fava Bean with the pod off, but the edible bean is still covered in a pale green shell.
  5. Step 2: Prepare Dip
  6. Heat 1/2 tablespoon of oil in cast iron pan over medium heat. Sauté diced Garlic Clove or Scape (3 minutes). Throw into food processor with cooked & shelled fava beans, and the rest of your the ingredients. Puree until smooth. Serve with fresh veggies or tortilla chips. That's all!
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July 20, 2013
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