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Day 2, #30daysofGOODFOOD – Fava Bean Dip

2012/02/20

I la la love fava beans, and the first time we had this dip was in Cali this past summer – Nubbs + Hoef have a fava bean plant [lucky ducks] and Hoef whipped this up. It’s great because it’s easy to remember and doesn’t require measurements…fava beans can be a pain to work with though so you have to have a lil patience there. They’re definitely a summer veggie so you can imagine my surprise and excitement when I found them at Sunflower market the other day! Oh glorious glorious fava beans, I would eat you up daily if you didn’t take 5 billion steps ;)

Fava Bean Dip

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1. This is what fava beans look like – during summer they’re in loose by the bulk salad at whole foods, at Sunflower recently they were in a saran-wrap “sunflower market” packet by like their guac kits…The first step is to split open the pods and pull out the beans from their velvety little love cushions

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2. Here’s the beans I extracted, give these a quick rinse and place in boiling water for about 4-5 minutes…blanch under cold water so they’re manageable and peel away their outer layer. It’s almost like a lil jacket…

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3. So here’s the insides – this is the golden nugget, again time consuming but oh so delicious – take these and place in a saucepan w/ olive oil over medium heat. I just do enough olive oil to coat them all, so maybe for this size bunch about 1 1/2 tbs…stir constantly to goal isn’t to really “cook” them, just to heat them up enough so you can mash them…using the back of a spoon constantly press and mash until you have a good paste.

4. Meanwhile, finely chop up a sprig or two of rosemary. Once all your beans are mashed, add rosemary, 2 cloves garlic minced and additional olive oil until it’s a consistency you like.

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Serve w/ toasted bread [most breads are going to be vegan, but double check your labels if you’re concerned…]

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