Fava Bean and Rosemary Paste
Fava beans are a great reason to celebrate the spring! If you've ever seen giant-sized green bean pods and wondered what they were, those are fava beans ;) This recipe was inspired by one delicious loaf of homemade bread and Alice Waters' "Fava Bean Puree." Simply flavored with rosemary and garlic, the paste brings out the fava beans' delicate flavor. Enjoy on bread or with grilled meat or fish.
- Fresh fava beans (1kg/2lbs in shell OR about 350g/12oz shelled)
- Garlic (2-3 cloves)
- Rosemary (2 sprigs)
- Salt (1 tsp)
- Olive oil (about 4 Tbsp)
- Water (1/4 cup)
Shell about 1kg or 2lbs of fava beans (to be precise, I had 36 pods). It ends up being around 340g/12oz after shelling. Feel free to use pre-shelled beans.
If measuring by cup, it's 600ml or 2 1/2 US cups of shelled beans.
Bring a pot of water to a boil. Add beans to boiling water and cook for no longer than 2 minutes. Over cooking makes them too soft when removing the outer skins.
Drain boiling water and immediately dunk fava beans in ice water or running cold water until cooled.
To remove beans from the outer skin, pinch off the very end of the skin and simply squeeze out.
Cut garlic into thin slices and chop up the rosemary.
Heat about 3 Tbsp olive oil in a pan. Add beans, garlic, rosemary and salt. Also add about 1/4 cup water.
Cook beans on medium heat until soft enough too mash with a fork. If beans start to dry out during cooking, add a little more water.
When softened, mash into a rough paste. Add more salt if you want. Mix in another Tablespoon of olive oil and it's all set! Serve immediately or at room temperature,
Serve as a spread for bread or along with grilled meats, fish, etc.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.