Genius Grilled Fava Beans

This recipe single-handedly changed my view on the large lump of fava beans that frequent my CSA.  It literally transforms them into the loveliest, gooiest summer appetizer.  No need to peel, no need to boil, no need to pop out the little inner bean out... just toss, grill and enjoy!

It, of course, comes by way of the amazing Kristen Miglore at Food52 who scours the internet and cooking world for transformational recipes. And it makes for gorgeous photos to boot!

Genius Grilled Fava Beans

Ingredients  

• 1 pound fresh fava beans in their pods
• 1 teaspoon salt
• 1 teaspoon ground chile pepper
• 1 teaspoon  rosemary
• 3  cloves chopped garlic
• 1/4 cup extra-virgin olive oil, plus more to finish
• 2 tablespoons water
• 1 lemon
• 8 canned anchovies in oil, chopped finely

Directions 

• Mix all the ingredients except the lemon and anchovies together in a bowl, toss the fava beans well to coat and place them on a grill over medium-high heat. 
• Grill the favas for several minutes, until charred, then flip them over and char the other side.
• Remove from grill, and plop them back in the bowl.  Toss the pods to re-coat, and drizzle with fresh lemon juice.   
• Add the anchovies to the bowl, and mix well.
• Arrange the pods on a serving platter and serve! 

About Fava Beans
It's not all Hannibal Lecter and Chianti, though the latter sounds like a wonderful addition.  Fava beans or broad beans as they are referred to in the UK, are native to North Africa and Southwest Asia and can withstand very harsh climates. 

WWAD: Fava Bean Puree

WWAD: What Would Alice Do?  When in culinary doubt, this is the question I ask myself.  A quick look at Alice Waters' Chez Panisse Vegetables and I landed on Fava Bean Puree.  Many steps, not a lot of fruit for your labor but a very tasty result.  A result that my husband actually loved.  Fellow CSAers, with the excess fava beans, this post is for you!

While the puree makes a tasty dip or crostini topper, I used it as the sauce for a vegetable pasta. Yummy!

Up next?  Grilled Fava Beans.

Fava Bean Puree
Ingredients

• 3 pounds of fava beans in their pods (3 cups of shelled/shucked beans)
• 6 tablespoons of olive oil, plus more for finishing the purée
• 2 cloves fresh garlic, finely chopped
• 1 bay leaf
• 1 thyme sprig
• Juice of 1/2 a lemon
• Water
• Salt & Pepper

Directions 

• Bring a pot of water to boil, and prepare an ice bath nearby
• Add beans to boiling water and cook for one minute
• Drain and plunge the beans in the ice bath. Once cooled, pierce the shell and pop the inner bean out of the lighter shell
• Heat the olive oil in a saute pan, add the beans, garlic, herbs and salt
• Saute, mixing frequently and adding splashes of water as needed, for 20-25 minutes until the beans soften up
• Remove from heat, pull out the bay leaf and thyme sprig and mash in a food processor or by hand. Add the lemon juice, pepper and 1/2 - 3/4 cup of water if making a saucier puree