Irresistable Fava Bean Tartine with Seaweed Butter
A great way to make a simple snack or toast more interesting is to garnish it with unusual ingredients and give it a fancy name!
Fava bean tartine – tartine is French for ‘a slice of bread’ and fava beans combined with seaweed butter when added to the bread make a delicious combination.
What are fava beans?
Fava beans, also known as broad beans, grow in big, ugly looking green pods on a pea plant. Inside are big, vibrant green beans with a clear skin that needs to be removed before consumption.
Although less known in Europe, this springtime crop is grown and eaten around the world and is one of the oldest known cultivated plants. In Asia it is available year-round depending on the region.
The ancient Greeks, Romans, and settlers of the eastern Mediterranean appreciated these beans. They can be eaten raw or cooked, or they can be dried for later use and will enhance salads, stews, sauces, spreads, and snack trays.
The taste of fava beans
Fava beans taste delicate, earthy-nutty, and slightly bitter with a buttery, soft texture when cooked.
Fava Bean Tartine with Seaweed Butter
- 500 gr fava beans (fresh)
- 2 slices sourdough bread
- 30 gr unsalted butter
- 2 tsp mixed seaweed (chopped)
- ¼ tsp Fleur de sel or smoked salt
Prepare the broad beans
- Open the fava pods and remove the seeds.
- Blanch the fava beans for 30 seconds in boiling water then transfer to iced water.
- Remove the skin of the beans and keep aside.
Prepare the compound butter
- Mix the butter, the seaweed and the smoked salt together and refrigerate.
Finish the tartine
- Spread the seaweed compound butter on the bread slices with the broad beans on top and sprinkle a pinch of extra smoked salt on top.