Energy-packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.
Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.
Ingredients
- 4 cups Fava beans shelled frozen or fresh
- 1/2 cup diced pancetta or good bacon
- 2 tbsp olive oil plus more for drizzling
- 1 medium lemon, juiced
- 4 thick slices sourdough bread
- sea salt and black pepper
- olive oil to finish
- 1 tsp chopped fresh mint
Servings: people
Instructions
- Prep the beans. Shell the fava beans and edamame. Keep them separate.
- Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
- Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
- When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
- Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes
Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.
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