FAVA BEAN PURéE
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 30m
Yield Eight servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 17 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 348 milligrams, Sugar 21 grams
FAVA PUREE
Provided by Food Network
Categories appetizer
Time 13h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place beans in a bowl, cover with water and soak overnight. Drain and remove skins.
- Heat oil in a large saucepan, add onions and saute until softened, 5 to 7 minutes. Add the reserved beans, sugar, salt to taste, and water. Stir to blend, then cover pan and simmer for 45 minutes, or until beans are very soft. Add the lemon juice, simmer for 5 more minutes, and taste for seasoning.
- Puree bean mixture in a blender or food processor until smooth, then transfer to a bowl and chill until firm. To serve, either garnish the top with fresh dill, or invert puree onto a serving dish and garnish with the dill and lemon slices.
FAVA BEAN PURéE
Steps:
- Bring a pot of water to a boil as you shell the beans from: 4 pounds fava beans.
- Blanch quickly in the boiling water and then cool in ice water. Drain and pop the beans out of their skins. Heat in a heavy-bottomed saucepan: 1/2 cup olive oil.
- Add the fava beans with: 4 garlic cloves, sliced, 1 branch rosemary, Salt, 1/2 cup water.
- Cook until the fava beans are very tender, stirring occasionally, and adding more water as necessary. The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or pass them through a food mill. Stir in: 1/4 cup extra-virgin olive oil.
- Taste and season with salt as needed. Thin with water if necessary. Serve right away or at room temperature.
PUREED FAVA BEAN SOUP
Fava beans are surprisingly flavorful and easy to work with. They blend well with other ingredients and carry enough flavor to leave their own mark. The do require shelling if you buy them fresh, but it's really no trouble at all. Thanks to the adundance of fresh and unfamiliar (to me) produce here in Guatemala, I've had to learn to be a more inventive cook, and this has opened me to the wonderful world of favas. All props for this recipe to go Lindsey of El Cuartito cafe, who shared with me the secret to the new weekly special.
Provided by groovyrooby
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the fava beans for about 5 minutes. Then put in cold water to cool.
- Once cool, peel the fava beans, starting with the dark spot of a hinge at the end (or the butt, as Lindsey would have it -- ).
- Heat a large saucepan over medium heat. Once hot, add the olive oil and let the oil warm for about a minute.
- Add the garlic and cook for about 30 seconds, or until fragrant.
- Add the onion, cover, and cook for about 5 minutes, or until the onion becomes transparent,.
- Add the bay leaf, water, and carrot. Bring to a boil, then cover and simmer for 15 minutes.
- Add the fava beans and cook another 5 minutes.
- Remove the bay leaf & transfer all ingredients to a food processor, add salt & pepper to taste, and puree until soup is smooth and thick. (you may have to do it in batches if you've got a small one like me).
- Enjoy with some nice whole grain toast, or whatever suits you!
Nutrition Facts : Calories 235.4, Fat 4.1, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 40.4, Fiber 7.8, Sugar 4, Protein 11.8
BISSARA (FAVA BEAN PUREE)
This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.
Provided by justcallmetoni
Categories Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly rinse and drain the fava beans.
- In a large skillet heat 2 tablespoons of olive oil over medium heat. Add garlic and sauté for a minute. Add fava beans, vegetable broth, ¼ teaspoon of paprika, ½ teaspoon cumin, ¼ teaspoon of cayenne. Cook three to five minutes, stirring occasionally, until the beans are warmed. Begin to mash the beans by hand or with a masher. You are looking for a consistency that is not solid but thick enough to be scooped up using bread. If it seems too thick, thin with additional broth or water.
- Mix remaining spices together and reserve.
- To serve, place Bissara into a shallow soup bowl or dessrt plate with a high lip. Sprinkle ¼ of the mixed spices. Drizzle additional oil on top. Serve with lemon wedges on the side.
- Serve warm or hot.
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