Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Beans, Spreads, Vegan, Vegetarian
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
I adore fresh fava beans as they have an extraordinary flavor like no other bean. These early spring beans are small and tender, and are a delicacy in soups, salads, and pastas. Fava beans require a bit of extra effort to shell and peel before cooking, but believe me they are worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
- 3 Pounds Fava Beans In The Pod
- 1/2 Cup Olive Oil (Divided)
- 1/2 Cup Water
- 1 Teaspoon Kosher Salt
- 4 Garlic Cloves (Chopped)
- 1 1/2 Teaspoons Fresh Rosemary (Chopped)
- 1/2 Teaspoon Freshly Ground Pepper
- Shell beans, and heat in medium-size pot of water over a high heat. Bring to boil. Blanch beans briefly for 45 seconds to loosen skins. Drain and cool in ice water in order to keep their bright green color. To peel beans use your thumbnail or small knife to tear skin at one end, and then squeeze to pop out the bean. Repeat until you’ve done this to all of your beans.
- In large-size heavy saucepan heat 1/4 cup olive oil over medium-high heat. Add beans, 1/2 cup water, and kosher salt. Turn heat down to medium and gently cook beans for 15 minutes until very soft. Stir occasionally. Add more water if you need, as you want to keep them moist and loose. Mash beans with potato masher to what looks like a paste. Make a well in center of pan and pour in remaining olive oil. Add chopped garlic and rosemary to oil and cook gently for 8 minutes until garlic begins to sizzle. Stir mixture into beans. Stir in pepper and more kosher salt if needed.
- Transfer to serving bowl and let cool slightly. You may serve on toast points or crusty bread if you want to.
- Makes 2 cups
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
