Serve with a simple salad.
Shell and peel 2 pounds fresh fava beans* (to equal 2 cups beans). Bring 1/2 cup salted water to a boil in a medium skillet. Add the beans, cover, and simmer until tender, 2 to 5 minutes.
Drain the beans and return them to the skillet.
Toss the beans with 1 tablespoon olive oil, 1/2 teaspoon red wine vinegar, and 1/4 cup fresh mint leaves; season with salt and pepper. Divide 1 cup ricotta cheese among 4 thick slices toasted crusty bread, spreading it evenly. Top with the bean mixture and serve.
*Or fresh or frozen peas
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From Twenty-Dollar, Twenty-Minute Meals, copyright © 2013 by Caroline Wright. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.