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    Fava Bean Purée

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    Pixicook editorial team

    A creamy and flavorful purée made from tender fava beans, olive oil, garlic, and rosemary.

    Ingredients for Fava Bean Purée

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Fava Beans, Blanched and peeled

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil

    cups

    Substitute chevron-down

    Garlic, Sliced

    cloves

    Substitute chevron-down

    Rosemary

    0 branch

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Water

    cups

    How to Make Fava Bean Purée

    1. Prepare Fava Beans

    Blanch the fava beans in a pot of boiling water until their skins loosen, then quickly transfer them to ice water to stop the cooking process. Peel the beans.

    2. Cook the Fava Beans

    In a heavy-bottomed saucepan, gently heat ½ cup of extra-virgin olive oil. Once warm, add the prepared fava beans, sliced garlic, a branch of rosemary, a pinch of salt, and ½ cup of water. Allow these ingredients to simmer slowly for about 15 minutes.

    3. Mash and Season the Fava Beans

    Once the beans are soft, remove the rosemary and mash the beans using a spoon or a food mill until they reach your desired consistency. Stir in an additional ¼ cup of extra-virgin olive oil for a richer taste and smoother texture. Adjust the seasoning with salt and add more water if necessary.

    Pitfalls and tips

    Double peel fava beans

    blanch in boiling water, then transfer to an ice bath before peeling off the tough outer skin for a smoother purée.


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