The weather has been beautiful lately and it’s starting to feel like summer in California. The farmer’s markets are full of early season greens and I’ve lost count of how many bags of cherries and apricots I’ve eaten…
I was at the market a few weeks ago, and a few different stands were selling fava beans. I didn’t pay them too much mind, because they’re very similar in appearance to lima beans, which I’m sure I’m not alone in thinking are mealy nuggets of horribleness.
A week passed, I returned to the market, and the fava tables were still crowded with shoppers. A little research later and I concluded these beans were different enough to warrant some experimentation.
After blanching and peeling, favas are a beautiful bright green colour and taste like a slightly bitter edamame. Sauté and steam them with a little oil and garlic, and their nutty flavour shines through. Add some avocado for creaminess, feta for saltiness, a kick of red pepper, and a bright squeeze of lemon, and you’ve got the Green Goddess of toast toppings. It’s sure to be your new favo(u)-rite!
- 2 lbs fava beans, in their pods
- 1 Tbsp avocado oil
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 large ripe avocado
- 6 slices rustic bread
- Feta cheese
- Crushed red pepper flakes
- Squeeze lemon
- Olive oil
- Sea Salt flakes
- Remove beans from pods. Boil for 1 minute, then blanch in ice water. Remove skins.
- Heat 1 T avocado oil in a saucepan. Add garlic, beans, and a good amount of salt and pepper. Mix well, then add 3 T water and cover. Let cook for about 5 minutes, until beans are soft.
- Combine beans, ¼ diced avocado, and 1 T olive oil in a food processor and pulse until no large chunks remain and avocado is fully incorporated (if you don't have a food processor, you can easily just mash with a fork).
- Brush bread with olive oil and broil until lightly toasted. Spread with favocado puree, and top with sliced avocado, feta cheese, red pepper flakes to your liking, and a squeeze of lemon juice. Finish with salt, pepper, and a drizzle of olive oil.