Jul 7, 2014

Fresh fava bean guacamole bruschetta


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

ingredients
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
bread, toasted
tomatoes, chopped

instructions
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.

NOTES
  • 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.

40 comments:

  1. Hey Ela! The Bruschettas look absolutely delicious.. I have not tried fava beans before... cant wait to try this... :)

    ReplyDelete
  2. HI Ela, I am growing fava beans for the first time this year, pinning this recipe to try when they are ready to be picked, great idea, love it!

    ReplyDelete
  3. Fava beans are the greatest and so is avocado and so is bruschette, so basically this is everything I love on one plate. Yumm!

    ReplyDelete
  4. I cannot wait for these to be in season Ela so that I can try this recipe :)

    ReplyDelete
  5. Simple and absolutely delicious,Ela! I would love those for lunch today!

    ReplyDelete
  6. The season is over already here :( Thankfully my grandma bought, shelled and blanched a lot of them and put it in the freezer for me. I love the fresh fava beans in any way, especially cooked with artichokes. Your spread looks so lively! Look at that green color!

    ReplyDelete
  7. Wow, this looks so healthy and delicious Ela! The fava bean guacamole is such a unique and great idea - love this!

    ReplyDelete
  8. This sounds like a great idea, and I bet it doesn't turn brown like the avocado variety.

    ReplyDelete
  9. Oh I love this! Bruschetta of any sorts is so good and my favorite kind of light summer fare!

    ReplyDelete
  10. I love all beans and I love guacamole. This is such a wonderful idea!

    ReplyDelete
  11. In Greece fava we call a specific variety of peas. These are called koukia! This is such a wonderful idea!

    ReplyDelete
  12. These bruschettas look fantastic! I bought some fresh fava beans last week too, but simply boiled them in salted water...have to get some more from farmer market to make this too.

    ReplyDelete
  13. I love anything "bruschetta" and this is no exception. I wouldn't be able to stop eating.

    ReplyDelete
  14. Love the wonderful color or your bruschetta. Fava beans are very hard to find in my area. :( I I know I could substitute with lima beans but the flavor would be the same.

    ReplyDelete
  15. These sound so good, nice vibrant colours too.

    ReplyDelete
  16. I love fava beans and am always looking for new recipes to use them so this looks fantastic. :)
    Tina from www.tinaschic.com

    ReplyDelete
  17. I first thought those were avocado bruschettas.
    The beans have such an amazing, bright green color.
    These are very special bruschettas with a lovely Polish twist.
    Thanks for sharing!

    ReplyDelete
  18. Oh that color! I don't find fava beans too often, but when next I do, I'll be trying this. The bread looks like a lovely grain bread too...yum!

    ReplyDelete
  19. Ela, I never thought of making guacamole bruschetta!! Looks so so delicious!

    ReplyDelete
  20. This looks delicious! Definitely my kind of snack :)

    ReplyDelete
  21. Love bruschetta with guacamole its Definately table winning dish

    ReplyDelete
  22. What a delicious and beautiful bruschetta! Love your chocolate cake too!!!
    Hugs,sweet Ela!

    ReplyDelete
  23. Ela, you have the patience of a saint to peel fava beans! Lovely recipe, truly lovely.

    ReplyDelete
    Replies
    1. Not really, Liz. Maybe it's something about fava bean that grows in Poland, but the skin slides right off. Most of them are already open after boiling, so I use both hands. It is almost automatic :)

      Delete
  24. I love serving bruschetta and here is idea for rehearsal on Friday; Healthy and yummy!

    ReplyDelete
  25. Look beautiful!
    I love bruschettas!

    ReplyDelete
  26. That just screams summer to me!

    ReplyDelete
  27. What a gorgeous spread! I love the look of the fava-guacamole topped with tomatoes...just lovely!

    ReplyDelete
  28. I have yet to try fava beans as I have never seen fresh ones here. I need to try the farmers market and see if I can find them. I would love to try this!

    ReplyDelete
  29. Great looking bruschetta, love the use of fava beans. Not an ingredient I have explored much but now inspired.

    ReplyDelete
  30. What an absolutely beautiful looking appetizer! I love bruschetta and your take on it makes me want to try it SO badly--especially with the avocado :)

    ReplyDelete
  31. I adore fava bean and can't wait to try them like this, how special!

    ReplyDelete
  32. My heart is singing YES YES YES YES to this recipe. Loving how you used fava beans to make guac! Genius and delicious!

    ReplyDelete
  33. I love the idea of this guacamole! Fantastic and yes I think you should call it that :D Love everything about this recipe, I have never really known what to do with fava beans and I always give them a sideways glance in the shops now I am going to buy some.

    ReplyDelete
  34. Amazing bruschettas Ela! great combination to try on the bread... loving it

    ReplyDelete
  35. The colors are magnificent! What a wonderful and light summer appetizer!

    ReplyDelete
  36. This is so creative, I bet using fresh dill adds a nice flavor to this beautiful guacamole.

    ReplyDelete
  37. You peel these bad boys? Far out, patient much?! LOL! :)
    This is a really great recipe, like the bean gauc very much, pretty, fresh and healthy.

    ReplyDelete
  38. Delicious! Great party food.

    Cheers,

    Rosa

    ReplyDelete
  39. I have yet to find fresh fava beans in my area but if I did I would certainly make these! How deliciously beautiful they look.

    ReplyDelete

Due to the massive spam attack, word verification has been enabled. Thank you for your patience. ela