What goes with fava bean puree?
Omelettes. Manchego cheese. Pita bread.
Also, everything.
To make the yummy green paste that you can spread on just about anything:
Ingredients
- fava beans
- olive oil
- salt
- Remove beans from pods.
- Place beans in a pot and add enough water to cover. Bring to a boil.
- Cook until skins burst open. Drain and cover with cold water to prevent overcooking.
- Squeeze beans out of skins. They should slip out easily. Do it under cold running water to keep everything from getting too slimy.
- Purée beans in a food processor. Add oil to reach desired consistency, and enough salt to make it taste great. You can add garlic or herbs too, but it’s easy to overpower the favas’ delicate flavor, so don’t go overboard.
- Stash it in the fridge, and use it to smear on toast and sandwiches, stir into creamy sauces, fill omelettes or crêpes, make risotto…
