Fava Bean & Olive Tapenade

This is the first time I have saved dried favas from the garden for cooking, I am still experimenting! Aside from removing fava beans from their pods they also have a secondary casing skin on each individual bean. The casing skin is edible it’s just very tough and doesn’t taste very good. For this recipe I tried leaving the skins on, the texture was indistinguishable against the coarseness of the olives and picked up their salty flavor seamlessly.

Ingredients:
½ Cup Cooked Dried Fava Beans
½ Cup Fresh Parsley
10 Manzanilla Olives
10 Kalamata Olives
10 Dry Cured Moroccan Olives
2 Tbs Olive Oil

Method: If you’re using fava beans from the garden rise and sort carefully I was shocked at how dirty my beans were. Cook beans by boiling them for about an hour until they are tender, you can leave the skins on for this recipe, once cooked rinse with cold water and set aside to cool off, then put everything in a food processor, pulse until you get a consistency you like. Serve with crispy pita chips, toss with pasta, spread on a pizza or whatever you usually do with regular olive tapenade.

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