2 lbs fava beans, shelled
2-3 T Round Pond Meyer Lemon olive oil
1 T. minced sweet onions
1 T lemon zest, plus more for garnish
Sea salt and pepper, to taste
You will also need:
Mortar & pestle or food processor
Preheat oven to 425oF.
Brush sourdough slices with olive oil. Bake at 425oF for about 10 minutes, until toasted. Remove from the oven and set aside.
Place the fava beans into the saucepan and cover with water. Bring to a boil and cook for about 2 minutes, until the fava beans are soft. Remove from the heat, pour off the boiling water and pour cold water over the beans. Change the water again so that the beans cool off quickly. Drain.
Pop the fava beans from the skin and place them in a bowl. Mash the bean in a mortar and pestle or process them in the bowl of a food processor until smooth. Add the Meyer Lemon olive oil, onion and 1 T. lemon zest. Mix well. Add salt and pepper to taste.
Spread the fava bean paste on to the bread. Garnish with Meyer lemon, zest, if desired. Serves 8.