Fava Bean Mash on Toast with Feta and Mint

Photo by Michael Piazza / Styled by Catrine Kelty

Bring a medium saucepan of salted water to a boil. Add 1 cup of shelled favas (from about 2 pounds of unshelled beans) and cook for 2 minutes. Drain and rinse with cold water. When the beans are cool enough to handle, remove and discard the skins. In a medium bowl, mash the favas with 2 tablespoons olive oil, 1 tablespoon lemon juice and salt to taste.

Spread the rustic purée onto the toast, then scatter with crumbles of feta cheese, torn mint leaves and a final drizzle of olive oil. (If favas are hard to find, try this recipe with fresh peas or even frozen edamame.)

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.

Claudia Catalano is chef and owner of Wild Carrot, a personal chef business outside Boston. She also writes recipes and shoots food photography for The Boston Globe. A descendant of Sicilian immigrants on both sides, her food often reflects the traditions of her mother and grandmother. She lives in Arlington with her husband and two kitchen-savvy children.