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Grilled Fava Beans with Smoky Paprika Ketchup

Recipe Date: February 24, 2020
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Difficulty: Medium
Measurements: Imperial (US)

Fava beans and (our version of) a nice Chianti… sorry, we couldn’t help ourselves! Our Super Tuscan blend, Uno Cinquanta, features grapes that call the Chianti region home, so it’s a perfect match for the smoky grilled Fava beans.

Ingredients

  • 1 pound fresh fava beans, in pods
  • Olive oil
  • Sea salt
  • Red pepper flakes, lemon zest, and/or chopped garlic (optional)
  • Smoky paprika ketchup (recipe follows)

Directions

In a large bowl toss the fava bean pods lightly with olive oil and salt.

Arrange them in a single layer on a grill over medium-high heat. If you’re using a grill pan, you may need to cook them in batches. Grill until blistered and slightly charred on one side, 4 to 5 minutes, then flip and grill for a few minutes more on the other side. If you aren’t sure when to pull them off, take a pod off the grill, open, and taste one of the beans, keeping in mind that they’ll keep steaming in their pods for a few minutes after they come off the grill. (If you do not have a grill, these can be roasted in a 450°F oven.)

Season the favas with a bit more salt, red pepper flakes, lemon zest, and/or chopped garlic. Split the pods open with your fingers, slipping each fava bean from its skin. Serve with smoky paprika ketchup and a glass of Uno Cinquanta – enjoy!

Smoky Paprika Ketchup
(Makes about 2 cups)

3 roasted red bell peppers
1 cup ketchup
¼ cup Dijon-style mustard
3 teaspoons prepared horseradish
2 tablespoons smoked paprika
1 teaspoon ground cumin
1 teaspoon minced garlic 
¼ teaspoon ground black pepper
2 teaspoons hot sauce
½ teaspoon sea salt

Place the red peppers and ketchup in a blender and puree until smooth. 

Add the remaining ingredients and blend until well combined. 

Using a rubber spatula, transfer to a small bowl and serve with the fava beans. Ketchup can be stored in the refrigerator for up to 2 weeks. 

Chef’s Note: This smoky ketchup can be used in place of your favorite ketchup on burgers, potatoes, and shrimp cocktail.


We regret to inform you that per the County of Ventura's newest guidance as of 5pm on Wednesday, July 1st, we are unable to provide any onsite enjoyment of wine at this time. We are not accepting Reservations for this weekend and have emailed anyone who had made a reservation prior to the release this new information. We apologize for the convenience. If you have any questions, please email us at info@topawines.com. Thank you for your continued support and patience as we navigate the constant changes.

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