Bean Spreads from our 12/28/2011 meeting

Hello everyone,
I thought I'd post Doug's recipes from our last meeting for anyone who wasn't able to make it.

This first recipe is one that Doug found on Hunter Angler Gardener Cook, and can be found in its entirety at http://honest-food.net/veggie-recipes/unusual-garden-veggies/ancient-roman-fava-bean-dip/.
We ate this with focaccia bread, but it would also be delicious with crackers, and honestly, would probably be delicious in and of itself.

Ancient Roman Fava Bean Dip (Doug also made one with Lima Beans)

Serve this as a side dish with meats, or as an appetizer with toast or crackers.
Serves 4

• 1 pound fresh fava beans, shelled and blanched
• 1/2 cup white wine
• 1 tablespoon fish sauce or Worcestershire
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped lovage or parsley
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Salt and black pepper to tast

1. Once your favas are blanched and out of their jackets, simmer them in the white wine until they are easily mashed, about 8 minutes. They should absorb the wine. 

2. Put the beans, olive oil, vinegar, and the fish sauce or Worcestershire in a food processor, along with the remaining ingredients, and buzz into a paste. 

3. Taste for salt and buzz a little more. Serve warm or at room temperature with a litte more olive oil drizzled on top and a sprinkling of black pepper.

The second recipe is Doug's:

Bean Spread

Beans, dry                               1 lb.
Water                                      1 gallon
Salt                                          2 Tbsp (more as needed)
Garlic, whole peeled cloves   5 ea.
Red pepper flakes                  1/2 tsp
Olive oil                                 3/4 cup
Lemons, juiced                      1 1/2 ea.
Parsley, chopped                    1/2 cup

1. If soaking the beans, then do so at least 18 hours before cooking in approximately three times their volume of water.
2. Simmer the beans, garlic, salt, and red pepper flakes in the water for approximately 2 hours (1 hour if beans are soaked), or until completely tender.
3. Strain the beans, reserving 3/4 cup of the bean water.
4. Place the beans in a blender with the reserved bean juice, lemon juice, and olive oil and blend until smooth.
5. Adjust the seasoning and consistency using salt, water, or oil to desired result.
6. Stir the chopped parsley into the puree and serve garnished with a fine olive oil along side bread, crackers, or chips.

Bean spreads are highly versatile and difficult to mess up. In fact, after our meeting, Doug decided to try making the bean spread with black eyed peas. His reports indicate deliciousness. I've posted some pictures of this below.