Polish Summers with fresh fava beans... very much missed when living abroad. The season is very short, it's happening now and we can't get enough of them. In any form...
Fresh fava bean guacamole bruschetta
by Gray Apron
time: 20 minutes preparation / 20 min cooling
1 kg (2 lbs) fresh fava beans, already removed from hull; that's how I buy them
2 - 3 teaspoons salt for cooking beans
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 medium garlic clove, peeled and minced
2 green onions, white part included, chopped; about 3 Tablespoons;
2 Tablespoons chopped fresh dill
Wash the beans. Cook them in a large amount boiling water (like pasta) for 6 minutes, adding salt half way through cooking. Drain the beans and cool them under cold, running water. Remove the skins. Let the beans cool in the fridge for about 20 minutes. Place them in a container, add lemon juice and oil. Using a hand held immersion blender (or a food processor, mine is broken), blend it till smooth or almost smooth. Using a spoon or a spatula, mix in garlic, green onions and dill. Adjust seasoning. Keep refrigerated.
When ready to serve, spread fava bean guacamole on tasted bread. Drop tomatoes on top.
- my daily shopping routine these day includes getting a basket of strawberries and a bag of fava beans;
- most of the time, we just eat them (beans) cooked, straight from a bowl, sometimes peeled, sometimes not (when still warm, skin is soft);
- my peeling method: I make a small opening (if not opened already) with my nail on the smooth end of the bean and push the inside out of the skin; it slides right out;
- you can cook the beans ahead of time and then peel and mix them later;
- it's better to use cooled beans for the guacamole; this way herbs, garlic or juice won't get warmed and cooked, the flavors will stay fresh;
- I know, I probably shouldn't call it "guacamole" but it sure looks and taste like it, just not as greasy;
- I've made enough of it for what you see on the pictures plus 6 more bruschettas.