The dish I want to tell you about today is a recipe that reminds me of my childhood: the Fava Bean Puree. It was a dish my mother always prepared for my father who adored it and a few days ago it came back to my mind so I wanted to make it too. I immediately got dried fava beans and asked my mother to tell me her recipe. A simple but special recipe that you can simply enjoy with a drizzle of extra virgin olive oil or great to accompany some vegetables or to dress pasta, even egg pasta. In short, if you like fava beans this is a recipe not to be missed. Let’s hurry to the kitchen and prepare together a delicious Fava Bean Puree
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 283.29 (Kcal)
- Carbohydrates 39.30 (g) of which sugars 4.75 (g)
- Proteins 15.54 (g)
- Fat 6.06 (g) of which saturated 0.96 (g)of which unsaturated 1.14 (g)
- Fibers 10.76 (g)
- Sodium 93.90 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fava Bean Purée
- 1 1/4 cups dried fava beans
- to taste extra virgin olive oil
- 1 clove garlic
- 10 cherry tomatoes
- to taste salt
What you need
- Immersion blender
How to prepare dried fava bean purée
To prepare the Fava Bean Puree you must first soak the dried fava beans for 10–12 hours in water. Peel the garlic clove and let it lightly sauté for 1–2 minutes in a saucepan with 3 tablespoons of extra virgin olive oil. Add to the saucepan the fava beans drained from the soaking water.
Let them brown for 2 minutes, stirring with a wooden spoon. Pour enough water into the saucepan to completely cover the fava beans. Cover with a lid and let cook for about an hour and a half, stirring from time to time and adding a little more water if it dries out too much.
Halfway through cooking, add the washed cherry tomatoes cut in half to the saucepan. I recommend tasting to check doneness because cooking times depend a lot on the quality of the fava beans you use. When the fava beans are very tender, season with salt and reduce them to a purée with an immersion blender. Serve the Fava Bean Puree with a drizzle of extra virgin olive oil.
Loredana’s Tips
The Fava Bean Puree keeps in a container in the fridge for 24–48 hours. To reheat it just add a few tablespoons of water and finish the dish with a drizzle of extra virgin olive oil.
If you like, you can add a hot chili pepper.
For the fava beans I used shelled dried fava beans; if yours still have the skin I recommend increasing the soaking time to 24 hours and possibly increasing cooking times as well.
Also read the recipe for my Pasta with fava bean pesto and pancetta
