Fava Bean Aguachile
5.0
(1)
The creamy and herbaceous aguachile sauce creates a bright marinade that coats tender and nutty fava beans in this vegetarian dish. Crunchy radishes and diced avocado add creamy richness, perfect with crispy baked totopos.
Note that three pounds of shell-on, fresh fava beans yields about 1 pound of shelled fava beans.
This fava bean aguachile recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.
Recipe information
Total Time
45 minutes
Yield
6 servings
Ingredients
Baked Totopos
Fava Bean Aguachile
Preparation
Baked Totopos
Step 1
Preheat oven to 375°. Toss 9 corn tortillas, each cut into 8 wedges, with 3 Tbsp. avocado oil and season with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt on a baking sheet.
Step 2
Arrange in a single layer and bake tortillas until starting to dry out, 5–7 minutes. Using tongs, turn and continue to bake until lightly browned and crispy, 5–7 minutes more.
Fava Bean Aguachile
Step 3
Fill a medium pot with water and bring to a boil. Prepare an ice water bath. Cook 1 lb. shelled fresh or frozen fava beans until bright green and crisp-tender, 30–60 seconds if using fresh and 2–3 minutes if using frozen. Drain and transfer to ice water bath. Let cool, then drain again and pat dry. Remove papery membranes from beans, if needed. Transfer to a large glass or ceramic bowl.
Step 4
Blend 2 serrano chiles, stemmed, seeded, ½ cup chopped cilantro, ⅓ cup fresh lime juice (from about 3 limes), 2 Tbsp. avocado oil, 2 Tbsp. mint leaves (from about 2 small sprigs), 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt, and 2 Tbsp. water in a blender until smooth, about 2 minutes.
Step 5
Add aguachile to bowl with beans and toss to combine. Let sit at room temperature 15 minutes.
Step 6
If desired, transfer fava bean mixture to a large shallow serving bowl. Top with 4 small radishes, thinly sliced, and 1 medium avocado, finely chopped. Garnish with whole cilantro leaves. Season with remaining ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt. Serve with baked totopos alongside.
Recipe notes
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