Think of fava beans—loaded with fiber, protein, iron, and even a dose of calcium—as a rich man's edamame. While the time required to shell and peel them makes this more appropriate as a weekend dish, it's the kind of task that's well suited (even appealing) to small hands.

• 4 tablespoons extra-virgin olive oil
• 4 ounces pancetta or unsmoked bacon, diced
• 2 garlic cloves, minced
• 2 cups shelled and peeled fresh fava beans
• Kosher salt and freshly ground black pepper to taste
• 8 slices country bread, toasted
• 4 ounces pecorino cheese, shaved or grated (optional)

1. Heat half the olive oil in a large sauté pan over medium heat. Add the pancetta and garlic and sauté until fragrant, about 5 minutes.
2. Add the favas, season with the salt and pepper, and cook until the beans are tender, 6 to 8 minutes.
3. Meanwhile, drizzle the remaining olive oil over the bread slices and toast in a 450º F oven for 5 to 6 minutes.
4. With the back of a fork, mash the beans in the pan until the mixture is chunky.
5. Spread the beans on the toasts and top with the pecorino, if desired.

Tip: If your toddler doesn't want the toast part, give him a more finger food–friendly bowl of cooked, unmashed beans. Four-star chefs wait all year for the same privilege.