Dried fava bean purée is served all over Puglia, typically with cooked bitter greens and fried or toasted bread. Giorgia Goggi adds lemon juice and miso, and uses it as a base for crostini. Leftovers are an excellent dip for raw vegetables.
What You Will Need
- 1 1⁄4 cups dried fava beans (7 oz.)
- 2 small Yukon Gold potatoes (5 oz.), peeled and sliced
- 1 garlic clove
- 1 tbsp. fresh lemon juice
- 1 tbsp. white miso
- 1⁄2 cup extra-virgin olive oil, divided
- Kosher salt
- 1 1⁄4 lb. cherry tomatoes
- 1 lb. large green and red grapes
- 4 red spring onions (3 oz.), sliced
- 1⁄2 tsp. chile flakes
- 1⁄4 cup red wine vinegar
- 1⁄4 cup fig molasses or maple syrup
- 12 medium-thick slices sourdough bread, toasted
- 2 tsp. sesame seeds, for garnish
- Flaky sea salt, for garnish
- Purple or green basil leaves, for garnish
- In a large bowl, add the fava beans and enough cold water to cover by 3 inches. Soak for 2 hours, then drain. Rinse well and drain again.
- In a medium pot over high heat, add the beans, potatoes, garlic, and enough fresh water to cover by 2 inches; bring to a strong simmer and cook until the beans are very soft, 40 minutes. Drain well. Remove and discard the garlic.
- Transfer the beans and potatoes to a blender. Add the lemon juice, miso, and ¼ cup oil, and blend until smooth. Transfer to a bowl, season with salt to taste, and cover with plastic wrap, pressing it against the surface. Refrigerate.
- Meanwhile, roast the tomatoes: Preheat an oven to 375°F and line a baking sheet with parchment paper. In a bowl, combine the tomatoes, grapes, spring onions, chile flakes, remaining ¼ cup olive oil, vinegar, and fig molasses or maple syrup; toss to coat. Season with salt, then pour onto the prepared sheet, spreading in a single layer. Roast until bursting and caramelized, 35 minutes.
- To serve, spread each bread slice with 2 heaping tablespoons of purée. Top generously with tomatoes and grapes, some sesame seeds, flaky salt, and a few small basil leaves. Serve immediately.