Fava Bean-Onion Dip

Sometimes when inspiration hits, you create something that just tastes like ambrosia. Last night was one of those moments.

I’ve got loads of Fava Beans that I have to deal with, and yet limited time to make anything of substance. I had some bread, so I said “Hey…How about a spread of some sort?”

I then realized I was home alone, and speaking aloud one’s inner dialogue is a sure sign of insanity. Well that and thinking that Kraft Parmesan cheese is anything more than sawdust with a hint of Parmesan.

At any rate, here’s what I came up with. And please be sure you like onions.

  • 2 cups of shelled Fava Beans
  • 4 cloves of garlic
  • 2 strips of pancetta (or bacon)
  • 1/2 of a white onion, diced
  • 1/2 cup of high quality olive oil

Boil water in a 4 qt sauce pan. Once water reaches a rolling boil, place all beans in pan and cook for 3-5 minutes. Drain Beans and set aside.

Meanwhile, heat a skillet to medium high heat. Scorch garlic cloves in skillet, remove and set aside. Add pancetta and cook to a crisp. Also remove and set aside.

Put beans, garlic, pancetta and onions in food processor and pulse until nearly pureed. Turn on processor and drizzle olive oil into bean paste until thoroughly incorporated. Place in a bowl and serve with your favorite bread.


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