Grilled Fava Beans with Smoky Paprika Ketchup
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.
- 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)
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.