Fava Bean Purée

You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.

Ingredients

• 4 pounds fava beans, shelled
• Salt to taste about 1 teaspoon
• 1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
• ⅓ to ½ cup extra virgin olive oil
• Imported black olives for garnish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    299 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 17 grams dietary fiber; 20 grams sugars; 17 grams protein; 420 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
2. Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machine, and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth purée. If necessary, add enough of the cooking water to give the purée a soft, hummuslike consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
3. Mound the purée onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.

• To skin favas, bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the water, and boil them for five minutes. Drain, and transfer immediately to the cold water. Allow the beans to cool for several minutes, then, holding several beans in one hand, slip off their skins by pinching the eye of the skin and squeezing gently. Place the shelled favas in a bowl.
• Advance preparation: This will keep for three or four days in the refrigerator.

About 30 minutes