Beans: Part II

Beans can be perfectly bourgie! I was so entranced by my earlier bean discovery, I decided that beans were it for me, and that more of this perfect legume should be incorporated into my diet. So, flipping through Bittman's How to Cook Everything, I stumbled upon a recipe for Mashed Fava Beans and Greens, that sounded like just the thing to pile on slices of grilled country bread to be eaten as an open-faced sandwich.

Crostini, or as we like to call it in America, The Open-Faced Sandwich, are a thing of beauty. Ideal in their composition, with just the right ratio of filling to bread, eaten perfectly civilized with a knife and a fork, or gobbled up by hand, I think it is true to say that I enjoy them more than I do the traditional sandwich...and this crostini was no different.

Garlicky and flavorful, these beans when doused with some good, green olive oil, and layered with shards of crumbly Italian cheese make for a wonderful lunchtime treat. This was the first time I had worked with dried fava beans. I love the fresh variety, despite the dreaded double shuck, but found the dried heartier and earthier. The delightful green color of fresh beans was missed, but I would cast aside my bias in color, in the name of a lip-smacking, midday meal.

If you are up for smashing beans to oblivion, the recipe for Mashed Fava Beans and Greens, is on the Daily Specials page. Eat up!