While the puree makes a tasty dip or crostini topper, I used it as the sauce for a vegetable pasta. Yummy!
Up next? Grilled Fava Beans.
Fava Bean Puree
Ingredients
- 3 pounds of fava beans in their pods (3 cups of shelled/shucked beans)
- 6 tablespoons of olive oil, plus more for finishing the purée
- 2 cloves fresh garlic, finely chopped
- 1 bay leaf
- 1 thyme sprig
- Juice of 1/2 a lemon
- Water
- Salt & Pepper
- Bring a pot of water to boil, and prepare an ice bath nearby
- Add beans to boiling water and cook for one minute
- Drain and plunge the beans in the ice bath. Once cooled, pierce the shell and pop the inner bean out of the lighter shell
- Heat the olive oil in a saute pan, add the beans, garlic, herbs and salt
- Saute, mixing frequently and adding splashes of water as needed, for 20-25 minutes until the beans soften up
- Remove from heat, pull out the bay leaf and thyme sprig and mash in a food processor or by hand. Add the lemon juice, pepper and 1/2 - 3/4 cup of water if making a saucier puree
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