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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

Serves: 4

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.


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