Fava Bean Puree
Ingredients
Directions
Ingredients
2 c
shelled fava beans (from about 4 pounds unpeeled)
1
large garlic clove, crushed to a paste with a little sea salt
1 tsp
fresh rosemary, chopped
squeeze of lemon
salt and pepper
½ c
olive oil
toasted or grilled sourdough bread, for serving
Fava Bean Puree
Less is more when it comes to fava beans. Simply smashed with some good-quality extra virgin olive oil, a squeeze of lemon, freshly chopped rosemary, garlic, salt, and pepper might be my favorite way to enjoy them. Slathered on crusty pieces of grilled/toasted bread brushed with olive oil—now we’re talking.
2 cups
- Bring a large pot of salted water to a boil. Drop in the fava beans and simmer for 1 to 2 minutes. Drain and immediately transfer to an ice water bath. Drain. Peel the beans from their inner shell.
- Place the peeled beans in a food processor, along with the crushed garlic and rosemary. Add a squeeze of lemon. Season with salt and pepper. Pulse a few times until you have a rough puree. With the motor running, slowly drizzle in the olive oil until smooth. Taste, adding more lemon juice or salt as needed. You can leave it a bit chunky or process until completely smooth.
- Serve on toasted/grilled bread with thinly shaved Pecorino or Parmesan cheese and radish microgreens (or thin slices of radish). Finish with a drizzle of good-quality extra virgin olive oil.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.