Fava Bean Puree

Fava Bean Puree

Adapted from Alice Waters, The Art of Simple Food


½ Cup – Olive Oil
4 Lbs – Fava Beans
4 Large Cloves – Garlic, Roughly Chopped
A couple of sprigs of herb of your choice (Rosemary, Thyme or Tarragon work very well)
½ Cup – Water
¼ Cup EVOO
1 Lemon – Zest and Juice
Salt and Pepper to Taste


To prepare the fava beans for cooking, remove them from their pods. Bring a large pot of water to a rolling boil, and fill a large bowl with ice water. Blanch the beans in the boiling water for 2 (two) minutes. Transfer the beans with a skimmer or slotted spoon to the ice water. When they are cool, drain the water and remove the beans from their skins.

To make the puree, heat the ½ cup of Olive Oil in a medium pot over medium heat. Add the beans, garlic, herbs, water and a couple of pinches of salt and pepper. Simmer, stirring occasionally, until the beans are very tender (about 20 minutes), adjusting the heat as necessary to prevent burning, and adding more water if it is necessary. Remove the pot from the heat, and remove the herb sprig. Mash the beans with the back of a spoon or a potato masher.

Stir in the ¼ cup of EVOO and a bit of water to achieve a thick, but spreadable consistency. Add the zest and juice of one lemon. Taste and add additional salt and pepper to taste.

Serve with toasted baguette slices or as a side dish.