Chopped Fava Bean Crostini with Pecorino
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Ingredients (10)
For the crostini:
- 1 sweet baguette
- Olive oil, for brushing
- 1 medium garlic clove, cut in half (optional)
For the fava beans:
- 2 1/2 pounds fava beans in pods
- 1/4 cup olive oil, plus more for garnish
- 4 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons thinly sliced fresh mint leaves
- 1 (2- to 3-ounce) piece Pecorino Romano cheese
Nutritional Information
- Calories64
- Fat1.63g
- Saturated fat0.43g
- Trans fat0.0g
- Carbs10.41g
- Fiber4.29g
- Sugar5.28g
- Protein5.01g
- Cholesterol1.47mg
- Sodium85.3mg
- Nutritional Analysis per serving (20 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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Tip
How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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Next: How to Store Beans
Tip
How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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Next: How to Freeze Beans
This easy appetizer is a perfect addition to any springtime party. For the meat lovers, try it with our easy pancetta recipe.
What to buy: Look for whole fava bean pods that are not shriveled or brown. The inside of each pod should be lined with white fuzz.
Special equipment: A pastry blender or a potato masher gives the perfect choppy texture to the fava mixture and eliminates the need for a food processor—after all, who wants another piece of equipment to clean?
Instructions
For the crostini:
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1
Heat the oven to 400°F and arrange a rack in the middle. Slice baguette on the bias into about 20 (1/2-inch-thick) pieces, place slices on a baking sheet, and brush lightly with olive oil. Place in the oven and bake until lightly toasted and crisp, about 8 minutes. After removing from the oven, rub cut garlic (if using) on each slice.
For the fava beans:
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1
Remove fava beans from their pods and discard pods. Bring a medium pot of heavily salted water to a boil. Add shelled fava beans and cook for 2 minutes; drain in a colander and run cold water over the beans until they are cool.
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2
Peel the light green skin from each bean to reveal two bright green inner halves. Discard skins and place peeled beans in a nonreactive bowl.
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3
Add olive oil, lemon juice, salt, and pepper. Use a pastry blender or potato masher to mash beans into a coarse, choppy paste. (Alternatively, you can pulse the beans in a food processor.) Fold in sliced mint, taste, and adjust seasoning as necessary.
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4
Top each toast with chopped favas, and garnish with a thin shaving of Pecorino Romano. Drizzle with a few drops of olive oil and grind a little black pepper over each. Serve immediately.