Fava Bean Purée
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4pounds fava beans, shelled
- Salt to taste about 1 teaspoon
- 1garlic clove, mashed in a mortar and pestle with ¼ teaspoon salt
- ⅓ to ½cup extra virgin olive oil
- Imported black olives for garnish
Nutritional analysis per serving (8 servings)
300 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 17 grams dietary fiber; 21 grams sugars; 18 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
- Step 2
Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
- Step 3
Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
- To skin favas, bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the water, and boil them for five minutes. Drain, and transfer immediately to the cold water. Allow the beans to cool for several minutes, then, holding several beans in one hand, slip off their skins by pinching the eye of the skin and squeezing gently. Place the shelled favas in a bowl.
- Advance preparation: This will keep for three or four days in the refrigerator.
Private Notes
Comments
4 pounds is before they are shelled.
A puree is a good use of Fava beans that are over ripe and dry, but you need to cook them to soften them. mmmmmm! On grilled bread with plenty of olive oil......
I just harvested fava beans from my garden. I am getting about 1 cup of peeled fava from 2 pounds of fresh pods.
made with my parents faves from the garden, it was fresh and delicious.
Can this "Fava Mash be frozen? The most time intensive part of this recipe is shelling the fava beans & removing the skins. I bought the fava beans from the Rochester Public Market. The farmer said they were picked on the previous day, Friday. I didn't get to make the dish until Tuesday. The fava beans were in the fridge until I began shelling them!
Advertisement