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.
FAVA BEAN PURéE WITH OIL-CURED OLIVES, FRENCH FETA, AND GARLIC TOASTS
Fava beans have a cult status in my kitchen, and during their short spring season, I use them as much as possible in salads, ragoûts, and salsas. Here, they are gently stewed in olive oil with garlic and chile and puréed until creamy. This fava bean "hummus" is on my list of perfect foods. Though the classic cheese served with favas in Italy is pecorino, I break with tradition and crumble feta over the purée instead. If you have any leftover purée, make an open-faced sandwich topped with arugula, shallots, a drizzling of olive oil, a squeeze of lemon, and a few shavings of pecorino (or feta). It's the ultimate snack or light lunch.
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Cut the baguette on the diagonal into twelve 1/4-inch-thick slices. (You may have leftover bread.) Brush both sides of each slice generously with olive oil (about 1/4 cup in all). Arrange the slices on a baking sheet and toast them in the oven 10 to 12 minutes, until golden and crispy but still tender in the center. While the toasts are warm, rub them with one of the garlic cloves.
- Mince the remaining garlic clove.
- Bring a medium pot of salted water to a boil over high heat.
- Meanwhile, remove the beans from their pods.
- Blanch the beans for about 2 minutes in the boiling water. Drain the beans in a colander, cool them in the ice water, and then slip them out of their pale green shells with your fingers.
- Heat a medium saucepan over low heat. Add the remaining 3/4 cup olive oil, the rosemary sprig, and the chile. Let them sizzle in the oil a minute or two, then stir in the minced garlic. Let it sizzle for a minute and stir in the fava beans, 3/4 teaspoon salt, and some freshly ground black pepper. Simmer the beans 5 to 7 minutes, stirring occasionally, until they're tender (the exact time will depend on the starchiness of the favas). Strain the beans, reserving the oil. Discard the rosemary and chile.
- Transfer the beans into a food processor and purée them. With the motor running, pour in half the reserved oil slowly, until the purée is velvety smooth. Once the purée is smooth, pour in more of the reserved olive oil to taste. Squeeze in some lemon juice, and taste for seasoning. (The amount of oil you will need depends on the starchiness of the beans.)
- In a small bowl, toss the olives and parsley with a drizzle of olive oil and a squeeze of lemon juice. Crumble in the feta, tossing gently to combine.
- Spoon the warm fava bean purée onto a platter. Place the grilled toasts off to one side, and scatter the feta-olive salad over the purée.
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
MASHED FAVA BEAN TOASTS
Fresh fava beans are a great addition to a spring vegetable stew or a pasta primavera. But savored on their own, mashed and smeared on toast for crostini, they are sensational. It is a fussy job, though - each bean must be peeled by hand. Try to get a friend to help; the work goes faster with more hands. You will need about 5 pounds of fava beans in the pod to yield 2 cups of mashed favas, but this labor of love is worth it.
Provided by David Tanis
Categories finger foods, appetizer
Time 40m
Yield 2 cups, about 36 small toasts
Number Of Ingredients 8
Steps:
- Shuck the beans from their pods, discarding the pods.
- Blanch the beans: Drop shucked favas in boiling water for 1 minute, then plunge into ice water. When cool, drain in a colander, then pierce outer skin from each bean with thumbnail and squeeze to slip off skins. Discard skins and set peeled favas aside. (May be prepared up to 24 hours ahead of time.)
- Put 2 tablespoons olive oil in a skillet over medium-high heat. Add peeled favas and season generously with salt and pepper. Stir to coat with oil, add garlic, and let sizzle for a few minutes without browning. Add 1/2 cup water, cover and let simmer until beans have softened and most of the liquid is gone, about 10 minutes. Turn off heat.
- Using a potato masher or wooden spoon, mash favas roughly. (If favas are larger and starchier, they may have begun to fall apart already, which is fine.) Put pan back on stove and turn heat to medium. Stir in crushed red pepper and rosemary (and a little water if the mash is too thick), adjust seasoning, and transfer fava beans to a warm bowl.
- Lightly toast baguette slices. Smear each toast with a tablespoon or so of mashed fava. Drizzle with more olive oil and sprinkle with coarse sea salt if desired.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 5 grams, Fiber 15 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 508 milligrams, Sugar 19 grams, TransFat 0 grams
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- 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.
- 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.
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