Produce Superstars: Make This Spread While Fresh Fava Beans Are In Season



I probably don’t need to tell you that humble food bloggers like myself don’t exactly get rich blogging. Not that I’m complaining, because there are some great perks. Most notably, we get to eat the food which shows up on our blogs! And I have to tell to you, I barely got these photos taken before I started scarfing down the subject of today’s post.  Maybe I was overly hungry, but these little buggers really hit the spot! It takes a bit of time and patience to prep the fava beans, but after that, this recipe is really easy. Fresh favas, also known as broad beans, are in season now–so go for it!  You won’t regret it. Recipe after the jump…



Photos: top–fava beans in their shells (center), on the left are the beans taken out of their shells, on the right are the beans after being peeled. Bottom photo–Fresh Fava Bean Bruschetta.



(makes about one cup, enough for 10-12 bruschetta)

I piled this fava bean spread on toasted bread, but you could easily thin it and use it as a dip or pasta sauce. If you’re tempted to make this with frozen fava beans, lima beans or eda mame, you have my permission.  I’ve tried these variations and made a credible spread, but making this recipe with fresh beans yields a notably superior result.

1 pound fresh fava beans in the shell

2 cloves garlic, peeled

1 green onion, trimmed and coarsely chopped

2 sprigs of fresh mint, leaves only

2-3 tablespoons vegenaise or mayonnaise of choice

1- 1 1/2 tablespoons extra virgin olive oil

1-2 tablespoons fresh lemon juice, or to taste

salt and freshly-ground pepper to taste

1. Prep the fava beans by shelling them. Then steam the beans for 5 minutes along with the garlic. When the beans are cool enough to handle, peel the outer skin off of each bean.

2. Combine the peeled favas with the other ingredients, and pulse in a food processor. Process lightly, as you want to retain texture. Use the smaller of the suggested quantities first, then add more to suit your taste. Don’t stint on the fresh lemon juice, it really plays a role here.

3. If you want to make bruschetta, cut some whole grain bread into 1/4- to 3/8-inch thick slices, brush lightly with olive oil and toast or broil in your oven until it is toasted the way you like it. Spoon the fava spread on top, and garnish with mint. You don’t need to heap as much on each bruschetta as I did–I wanted the photos to dramatize the fava spread!


Combine the steamed, shelled fava beans with the other ingredients in the bowl of a food processor. Pulse. Process lightly to retain texture.

One response

  1. I am originally from England and moved to the Bay Area when I was 50. We have a long season of broad beans in the summer and we never peel the inner bean, but eat them whole. Maybe readers would like to try it.

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