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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- 2 Cups cooked Fava Beans (shelled)
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Hard Aged Cheese (grated) *Preferably Pecorino, an affordable, salty sheep's cheese, but you could also use Grana, Parmesan or Aged Asiago
- 2 tablespoons lime juice
- 1/2 Cup Sour Cream
- 1/2 tsp Garlic Scape or Clove (finely diced)
- 1/4 Cup Fresh Cilantro (roughly chopped)
- Sub with fresh Mint or Sweet Basil
- 1/4 teaspoon red chilli flakes
- 1/4 teaspoon cumin dried
- 1/4 teaspoon Epazote fresh or dry *optional
- Step 1: Cook Fava Beans (2 options)
- 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.
- 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.
- 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.
- Step 2: Prepare Dip
- 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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