Fava Bean Puree

Fava Bean Puree requires approximately 45 minutes from start to finish. One serving contains 246 calories, 9g of protein, and 14g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 42 cents per serving. 57 people have made this recipe and would make it again. A mixture of water, fava beans, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. It is brought to you by Leites Culinaria. Overall, this recipe earns an awesome spoonacular score of 85%. Fava Bean Purée, Fava Bean Puree, and Fava Bean Purée are very similar to this recipe.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Freshly ground black pepper

2 to 3 pounds fava beans in the pod

1 to 2 teaspoons chopped fresh rosemary

3 garlic cloves, peeled and chopped

About 1/2 cup olive oil

Salt

1/2 cup water

Equipment:

bowl

pot

sauce pan

potato masher

wooden spoon

frying pan

Cooking instruction summary:

1. Bring a large pot of water to a boil and fill a bowl halfway with ice water. Meanwhile, shell the beans, exposing the inner skin. Discard the spent pods. 2. Blanch the beans for 30 seconds or so, just long enough to loosen the inner skins, then drain the favas and plop them in the ice water. (This stops the cooking and preserves their vivid green color.) Peel the beans, using your thumbnail to tear the skin at one end and then squeeze the skin to pop out the fava beans.3. Heat about 1/4 cup of the olive oil in a heavy-bottomed saucepan over medium-ish heat. Add the fava beans, the water, and a generous pinch of salt and cook gently, stirring occasionally, until the beans are very soft, 10 to 15 minutes. Add more water if needed to keep the mixture moist.4. Remove the pan from the heat and mash the beans to a paste with a wooden spoon or potato masher. Make a well in the center of the pan, pour in another few tablespoons of olive oil, and add the garlic and rosemary to the oil. Return the pan to medium heat and cook gently until the garlic starts to sizzle and releases its fragrance. Stir the fragrant oil mixture into the beans and then season with a few grinds of pepper. Taste and add more salt, olive oil, or water as needed. Serve heaping spoonfuls of it warm as a side dish or spread the warm or room-temperature puree on toasted bread as a pre-dinner nosh.

 

Step by step:


1. Bring a large pot of water to a boil and fill a bowl halfway with ice water. Meanwhile, shell the beans, exposing the inner skin. Discard the spent pods.

2. Blanch the beans for 30 seconds or so, just long enough to loosen the inner skins, then drain the favas and plop them in the ice water. (This stops the cooking and preserves their vivid green color.) Peel the beans, using your thumbnail to tear the skin at one end and then squeeze the skin to pop out the fava beans.

3. Heat about 1/4 cup of the olive oil in a heavy-bottomed saucepan over medium-ish heat.

4. Add the fava beans, the water, and a generous pinch of salt and cook gently, stirring occasionally, until the beans are very soft, 10 to 15 minutes.

5. Add more water if needed to keep the mixture moist.

6. Remove the pan from the heat and mash the beans to a paste with a wooden spoon or potato masher. Make a well in the center of the pan, pour in another few tablespoons of olive oil, and add the garlic and rosemary to the oil. Return the pan to medium heat and cook gently until the garlic starts to sizzle and releases its fragrance. Stir the fragrant oil mixture into the beans and then season with a few grinds of pepper. Taste and add more salt, olive oil, or water as needed.

7. Serve heaping spoonfuls of it warm as a side dish or spread the warm or room-temperature puree on toasted bread as a pre-dinner nosh.


Nutrition Information:

Quickview
268k Calories
9g Protein
14g Total Fat
27g Carbs
68% Health Score
Limit These
Calories
268k
13%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
27g
9%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
203mg
9%

Get Enough Of These
Protein
9g
19%

Vitamin C
95mg
116%

Vitamin A
2350IU
47%

Folate
152µg
38%

Fiber
7g
31%

Manganese
0.58mg
29%

Vitamin E
3mg
21%

Phosphorus
162mg
16%

Vitamin B6
0.31mg
16%

Copper
0.31mg
16%

Magnesium
58mg
15%

Vitamin K
15µg
14%

Potassium
465mg
13%

Iron
2mg
12%

Vitamin B1
0.15mg
10%

Vitamin B2
0.17mg
10%

Zinc
1mg
9%

Vitamin B3
1mg
8%

Calcium
48mg
5%

Selenium
3µg
5%

Vitamin B5
0.42mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Cornflakes have more genes than people do.

Food Joke

Now that Uday & Qusay have been eliminated, a lot of their lesser-known family members are coming to the attention of American authorities. Among the brothers are: Sooflay ...the restaurateur Guday... the half-Australian brother Huray... the sports fanatic Begay...the gay brother Kuntay & Kintay...the twins from the African mother Sayhay...the baseball player Ojay...the stalker / murderer Gulay...the singer / entertainer Ebay...the Internet czar Biliray...the country music star Ecksray...the radiologist Puray...the blender factory owner Regay...the half-Jamaican brother Tupay...the one with bad hair And the sisters are: Pusay...the 'loose' 22 yr. old Lattay...the coffee shop owner Bufay...the 300 pound sister Dushay...the clean sister Phayray...the zoo worker in the gorilla house Sapheway...the grocery store owner Ollay...the half-Mexican sister Gudlay...the prostitute.

Popular Recipes
Coconut Chicken with Pineapple and Peppers

Laurens Latest

Pecan Sandies

Taste of Home

Mediterrean Tuna Salad

Foodista

Brown Butter-Sauteed Tilapia with Pistachios

Foodnetwork

Mediterrean Tuna Salad

Foodista