Dill and fava bean dip

ServeS 8

Ingredients:

1½lb (750g) fresh fava beans

3 tbsp olive oil

1 small onion, finely chopped

1 x 14oz (400g) can cannellini beans, rinsed and drained

1 tbsp chopped fresh dill

2 scallions (green onions), thinly sliced on the diagonal

sea salt and freshly ground black pepper

Method:

1 Remove the fava beans from their pods, and slip off the skins. Set aside.

2 Heat the oil in a saucepan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

3 Add the fava beans, and cook for 10–15 minutes, stirring occasionally. Add 2 cups water, season with salt and pepper, and partially-cover the pan with a lid. Bring to a gentle simmer, and continue cooking for 25 minutes, mashing the beans a bit as you cook. Drain, and allow to cool.

4 Add the cooled fava bean mixture to a food processor. Add the drained cannellini beans, dill, and scallions, and process to a chunky purée. Season with salt and pepper. Transfer to a serving bowl, and serve with fresh crusty bread.

Cheat:

Use frozen fava beans instead of fresh. Leave them to defrost first, then slip off their skins, if needed.

Cook’s Notes:

This is good picnic food, served on bruschetta or rustic bread with hard-boiled eggs.

Dill and fava bean dip