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Ingredients
Bean Dip
- Ingredients
- 250 grams onions
- 5 garlic cloves
- 650 grams fresh Broad bean
- 3 Tbsps olive oil
- 100 milliliters Chicken broth
- 1 sprig Savory
- 50 grams freshly grated Parmesan
- 100 grams Crème fraiche
- salt
- freshly ground peppers
- 1 splash lemon juice
- white bread (as desired)
- cold pressed olive oil (for drizzling)
- freshly grated Parmesan (for serving)
Peel the onions and the garlic and finely chop both. Remove the beans from the pods and outer coatings. Heat the olive oil in a saucepan and sauté the onion with the garlic until soft. Add the fava beans and pour in chicken stock. Boil in closed pot for 30-40 minutes until the beans are soft. If necessary add extra broth.
Rinse the savory and strip the leaves from the branches and chop finely. Remove 1/3 the contents after the end of cooking the beans, puree the rest coarsely. Add the whole beans back in and fold in the savory, the grated Parmesan cheese and cream fraiche. Season with salt, pepper and lemon juice.
Drizzle the slices of white bread with olive oil and cook until golden brown in a grill pan. Season the bean dip again, fill in a bowl, grind over top with black pepper and drizzle with olive oil. Serve the dip with toasted bread and freshly grated Parmesan.