Bruschetta with Mashed Fava Beans and Mint

Bruschetta with Mashed Fava Beans and Mint

Bruschetta with Mashed Fava Beans and Mint

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  • Each serving
  • 300cal
  • 12g fat (2.5g sat)
  • 5mg chol
  • 260mg sodium
  • 35g carb
  • 1g fiber
  • 3g sugars
  • 19g protein


  • 2 pounds fava beans in the pod (about 2 cups peeled beans)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes (optional)
  • 1 lemon, zested and juiced
  • 1 tablespoon chopped fresh mint
  • Salt and pepper, to taste
  • 1/2 baguette, sliced into 1/2-inch-thick slices and toasted
  • 1/2 cup shaved pecorino cheese


Bring a pot of salted water to a boil. Remove beans from pods. Cook beans in boiling water for 3 minutes. Transfer to a bowl of ice water and cool; drain. Slip the outer skin off of each bean and discard skin.

Heat oil in a large sauté pan over medium heat. Add beans, garlic and red pepper flakes; cook until beans are just tender, 5 to 7 minutes. Place beans in a large bowl and coarsely mash. Fold in lemon zest, juice and mint; season to taste with salt and pepper.

Spread mashed beans on baguette slices and sprinkle with cheese.

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