Another recipe featuring Chobani yogurt, this one paired with fava beans is a very healthy and nutritious appetizer. (Check out yesterday’s Chobani Pancakes with Caramelized Banana Syrup).
My first time trying fava beans. Up until a few days ago I never knew what they tasted like, or how to prepare and cook them. At the fresh produce stand where I frequently do my shopping, there is a huge heaping pile of them and they always catch my attention, almost daring me to bag them. Well, the other day with my 2 boys in tow, I bravely bagged a few handfuls of fava beans and told my son that we were going to experiment in the kitchen.
So how to prepare them. When I think about fava beans the one thing that comes to mind is “I ate his liver with some fava beans and a nice Chianti.” Since I’m not partial to, uh… liver, I decided on this nice easy recipe and I served them as an appetizer to dinner.
Shucking the beans is actually a 2 step process and, like the gracious mother I am, let my enthusiastic 5 year old son do all the work.
1. Crack off the tip of the bean pod, then find that stringy piece. Pull on the string and it rips the whole pod open. Yep, it’s true, fava beans have a built in zipper.
2. Boil the beans for about 6-8 minutes (you can do it in less time but I wanted them really tender for the spread). Strain and then dump them in an ice bath (bowl full of water and handful of ice).
3. When you can handle the beans, you need to peel off the outer membrane layer. Inside is a bright green tender fava bean ready for eating or cooking. The beans will kind of melt in your mouth, almost butter like with a nutty flavor.
To make this spread, I simply added Chobani Plain Greek Yogurt, salt and pepper to taste. I mashed it all together with a fork (you can do this step in a food processor if you want it smooth) and served it on flat bread crackers. It was fresh and creamy and nutty tasting. My whole family loved it, including my picky 2 year old! Which is awesome because fava beans are loaded with protein, dietery fiber and potassium among other things. Combined with the health benefits of yogurt, this spread is simply pure goodness.
- 2 handfulls of fava beans
- 3-4 Tablespoons Plain Low-fat Chobani Yogurt
- salt & pepper to taste
- Shuck all the pods. Snap off the stem of the bean pod, then find the stringy piece. Pull on the string and it rips the whole pod open.
- Boil the beans for about 6-8 minutes. Strain and shock them in an ice bath.
- Peel off the outer membrane layer of each bean. Inside is a bright green tender fava bean ready for eating or cooking
- Combine the tender fava beans with yogurt. Add yogurt little by little until you get the smoothy consistency you prefer. Add salt & pepper to taste.
- Serve over flat bread crackers or toasted crusty bread for a wonderful and healthy appetizer.