Mashed Fava Bean Recipe with Fresh Mint

Mashed fava bean dip in a bowl and spread on toasts for a crostini appetizer.

Mashed Fava Bean Recipe with Fresh Mint

A mashed fava bean appetizer with only 3 ingredients plus sea salt, black pepper, and extra-virgin olive oil, spread it on toasts for a crostini dish or serve simply with chips.

Course Appetizer

Cuisine Mediterranean

Keyword fava bean recipe

Prep Time 50

Cook Time 10

Total Time 1

Servings

Calories 106.3kcal

Author Susan Pridmore

Equipment

Ingredients

2 ½ cups shelled fresh fava beans from 2 ½ pounds pods
3 tablespoons extra-virgin olive oil divided
1 tablespoon minced shallot
¼ teaspoon Fine sea salt or to taste
⅛ teaspoon Freshly ground black pepper
5 large fresh mint leaves finely sliced
Sliced bagette for serving
1 tablespoon Grated Pecorino or Parmesan cheese for serving (optional)

Instructions

Bring a medium saucepan of salted water to a boil over medium-high heat. Set up an ice water bath next to the stove.
Drop the fava beans into the boiling water and cook until very tender, for approximately 3-4 minutes.
Drain the beans and immediately transfer them into the cold water bath to cool. drain them again and peel off their skins. The easiest way to do this is to pinch off their bulging tops and gently squeeze out the inner, bright green bean.
Heat 1 tablespoon olive oil in a medium-size skillet over medium heat. Add the shallot and cook, stirring often, until it just begins to soften and become translucent, about 2 minutes.
Add the peeled fava beans and season them with sea salt and black pepper.
Continue to cook, stirring occasionally to ensure they don't stick to the skillet, until the fava beans are completely soft, about 5 minutes. Add ¼ cup of water and continue to cook until the water is mostly absorbed, about 1 minute.
Transfer the mixture to a shallow bowl or cutting board and mash the fava beans with the back of a fork or a potato masher until you have a chunky mash. Stir in 2 tablespoons of your best extra-virgin olive oil and half of the sliced mint, reserving the rest for garnish.
The mashed fava beans should be creamy and spreadable, and it will be slightly chunky. If it seems dry, add up to 1 more tablespoon of olive oil and/or 1 tablespoon of water until it reaches the desired consistency.
To serve, spread the mashed fava beans on toasted slices of a bagette for a crostini or with crackers. Top with a (optional) grated Percorino or Parmesan cheese, and garnish with the remaining mint.

Nutrition