Growing and Cooking Fava Beans

On Friday, the third grade (Room 14th) made a fantastic Fava Bean and Pancetta Bruschetta with the Fava Beans that they grew and harvested themselves. Everyone took turns and had a hand in each aspect of preparation. They were all eager to participate and excited to try the final result, especially once the pancetta and garlic started cooking! The fragrance wafted through the yard bringing more than one curious (and hungry) onlooker out to see what was going on.

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Once the treat was finished, they invited the other two 3rd grade classrooms to come out and share the deliciousness. It was a huge success, as there were many requests for seconds and declarations of the “best thing ever!” Ask your child how they liked it.

The recipe is below:

Fava Bean and Pancetta

Makes 4 servings
INGREDIENTS

4 tablespoons extra-virgin olive oil
4 ounces pancetta or unsmoked bacon, diced
2 garlic cloves, minced
2 cups shelled and peeled fresh fava beans
Kosher salt and freshly ground black pepper to taste
8 slices country bread, toasted
4 ounces pecorino cheese, shaved or grated (optional)
PREPARATION

1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.
2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.
3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450°F oven for 5 to 6 minutes.
4. With the back of a fork, mash the beans in the pan until the mixture is chunky.
5. Spread the beans on the toasts and top with the pecorino, if desired.

 

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