Recipes Appetizers Smashed Fava Beans on Toast with Pecorino and Mint 5.0 (1) 2 Reviews Fava beans are one of spring’s most coveted ingredients, and my favorite way of preparing them is to smash them with mint and pecorino into a chunky spread for topping toast. Once the favas are blanched and shelled, the spread comes together in mere minutes. It makes a fine snack to start a party, but perch a poached egg on top and you’ve got breakfast or lunch. By Andrea Slonecker Andrea Slonecker Facebook Instagram Website Andrea Slonecker is an award-winning cookbook author and food stylist, with particular expertise in food and drink pairing, vegetable and egg cookery, pretzel making, picnics and outdoor dining and the use of a mortar and pestle in world cuisines.Expertise: Food and Wine Pairing, Food and Beer Pairing, Pretzels, Eggs, Pears, Picnics, Vegetables, Thai Cooking, Pacific Northwest Cooking, Kolaches, Mortar and PestlesExperience: Andrea Slonecker has been a food writer and recipe developer since 2008. For the past decade, she has had a multi-disciplinary career in food media, combining food writing, recipe development and food styling in her repertoire. As an author of six cookbooks, including WINE FOOD and BEER BITES, she is an expert in pairing food and drink. She has given seminars and classes all over the country on the topic, including a lecture on pairing food with natural wines at the Smithsonian. Her book THE PICNIC won an IACP Award for best general cookbook in 2016, and she was honored with a second IACP Award for food styling in 2019. She is a frequent contributor to Food & Wine magazine. Food & Wine's Editorial Guidelines Updated on May 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Heather Chadduck Hillegas Total Time: 45 mins Yield: 4 Ingredients 2 pounds unshelled fresh fava beans 3 tablespoons coarsely chopped fresh mint, divided 1 teaspoon lemon zest plus 2 tablespoon fresh lemon juice, divided 1/2 teaspoon kosher salt 1 1/2 ounces pecorino Romano cheese, shaved (about 2/3 cup), divided 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon black pepper, plus more for serving 4 rustic bread slices, toasted Directions Snap off and discard stem ends from fava bean pods; peel off and discard stringy seams on either side of pods. Split open pods, and remove beans. Bring a medium saucepan filled with water to a boil over medium-high. Prepare an ice bath in a large bowl. Add beans to boiling water, and boil until tender, 2 to 3 minutes. Immediately transfer beans to ice bath, and let stand 2 minutes. Drain. Using your fingernail, tear or break through outer shell, and pinch out bright green beans inside. Discard shells. Using a marble mortar and wooden pestle, grind 2 tablespoons mint, lemon zest, and salt into a smooth paste, about 30 seconds. Add half of the fava beans and 1/2 cup cheese. Pound and smash to a very coarse paste, about 5 minutes. Add remaining half of fava beans, and smash to a chunky spread. Stir in lemon juice, oil, and pepper. Taste and adjust seasonings. Spoon fava spread on toasted bread slices. Top evenly with remaining cheese and remaining 1 tablespoon mint. Drizzle with oil, sprinkle with pepper, and serve. Make Ahead Fava beans can be cooked and shelled up to 3 days in advance and stored in an airtight container in refrigerator. Notes Frozen edamame or English peas may be substituted for the fava beans. Suggested Pairing Lightly herbal Vermentino. Rate it Print