Fava bean sandwiches
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
To shell and peel fava beans, split open the pod and remove the beans. Cook in boiling water 30 seconds, drain, and rinse under cold water. Squeeze each bean to remove the skin. To get 1 1/2 cups of shelled fava beans, you'll need about 3 pounds of fresh fava bean pods.
Ingredients
Raw broadbeans (fava beans)
1½ cup(s), shelled beans
Part-skim ricotta cheese
⅓ cup(s)
Lemon zest
½ tsp(s), finely grated
Fresh lemon juice
2 tbsp(s)
Olive oil
1 tbsp(s)
Garlic clove
1 clove(s), medium, chopped
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Fresh basil
¼ cup(s), loosely packed leaves
Capers
1 tsp(s), drained
Light English muffin
3 muffin(s), split and lightly toasted
Plum tomato
2 medium, thinly sliced
Fresh mixed greens
½ cup(s)
Vidalia onion
½ small, cut into 6 very thin slices
Instructions
1
Combine beans, ricotta, lemon zest and juice, oil, garlic, salt, and pepper in food processor and process until almost smooth. Add basil and capers; pulse several times until basil is finely chopped.
2
Spread fava-bean mixture evenly on cut sides of muffins. Top with tomatoes, salad greens, and onion. Serve immediately. (Note: to substitute frozen baby lima beans for fava beans, cook 1 1/2 cups beans in boiling water until tender, 8-10 minutes. Drain, rinse under cold running water and proceed with recipe.)
3
Serving size: 1 open-face sandwich
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