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:
covered percent of daily need
