Best Mashed Fava Bean Toasts Recipes

20 Ways to Use Fava Beans image

Provided by insanelygood

Number Of Ingredients 20

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

Steps:

Nutrition Facts :

Halibut on Mashed Fava Beans with Mint image

Provided by Molly Stevens

Yield Makes 6 servings

Number Of Ingredients 8

3 pounds fresh fava beans in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
2 teaspoons plus 1/4 cup chopped fresh mint
2 teaspoons finely grated lemon peel, divided
3/4 teaspoon coarse kosher salt
2 pinches of dried crushed red pepper, divided
6 5-ounce 3/4-inch-thick halibut fillets
9 tablespoons extra-virgin olive oil, divided
All purpose flour (for dredging)

Steps:

Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
Divide fava bean puree among plates. Top with fish and serve.

Mashed Favas (broad Beans) & Greens image

Provided by Bergy

Categories Greens

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 cups canned fava beans or 2 cups frozen fava beans
3/4 lb kale or 3/4 lb mustard greens, your choice
4 tablespoons olive oil
1 1/2 teaspoons garlic, minced

Steps:

Shuck the fresh beans, put in boiling water for apprx 10 minutes, dash with cold and remove outer membrane from each bean.
If using frozen check that they are already cooked, if not follow instructions.
Canned are ready as is, drained.
Coursely mash the fava beans.
I used a fork, you do not want to puree them just mash a bit.
If using Collards for the greens pre boil for 20 minutes, squeeze when cooked to get as much moisture out as possible, coarsely chop.
With other greens wash them and allow the water to cling to the leaves.
Coarsely chop.
Pour half the oil into a skillet using medium heat saute the chopped garlic, stir, cook until it starts to color, apprx 5 minutes.
Add Favas, stir& heat through.
Add greens, cover, allow the greens to wilt 3 minutes,and serve.