Fava Bean Purée
- Yield 8 servings
Fresh or canned, fava beans make a creamy base for other spring vegetables.
Use 4 cups of fresh fava beans, shucked, if you can find them. Cook them for 1 minute in boiling, salted water, reserving ¼ cup of the cooking liquid to add to the purée to thin it. Fresh fava beans will yield a bright green purée; canned beans will yield a brownish purée.
- 1 (19-ounce) can fava beans, drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Place fava beans in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer 1 minute. Drain, reserving ¼ cup cooking liquid. Place hot beans in blender with oil and lemon juice. Add salt and pulse until puréed. Add reserved cooking liquid as needed to thin. Serve with Milk-Braised Pork, Vegetable Ragout and Caramelized Cipollini.
Recipe by Chef Ryan Scott for the California Milk Advisory Board.