Smashed Fava Beans with Pecorino and Mint


  • 1 cup peeled fava beans (see notes)
  • ½ clove garlic, minced
  • 10 mint leaves, torn
  • 2 Tbsp extra virgin olive oil, plus more for drizzling
  • 1 tsp lemon zest, plus 1 tablespoon lemon juice
  • 2 Tbsp Pecorino Romano, grated
  • 4 rustic bread slices, toasted


  1. In a mortar and pestle, add half the fava beans and minced garlic and pound until a spreadable course paste about 5 minutes. Add remaining half of fava beans and smash until favas are incorporated but still have texture. Stir in olive oil, lemon juice and zest and Pecorino Romano. Season with salt and pepper.
  2. Spread the fava bean spread on toasted bread slices. Drizzle with more olive oil and flaky salt and serve.

Caitlin's Notes:

To prepare the favas : shuck the outer pods and remove the beans. Bring a medium-sized pot of well seasoned water to a boil and prepare an ice bath. Add the beans and cook for 2-3 minutes before plunging into the ice bath. They should now be easy to slip the bean out of the skins to reveal the tender fava bean.

If you don't have a mortar and pestle, you can use a food processor. Gently pulse until the desired texture.