Fava Bean Purée

Fava Bean Purée
Photo by Scott Phillips


  • 3 lb. fava beans, shelled and peeled (see directions in the article "Fresh Favas") to yield 2 cups
  • Kosher salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil; more for drizzling
  • 1 tsp. finely chopped fresh rosemary or thyme
  • 2 large cloves garlic, chopped
  • 2 Tbs. fresh lemon juice; more to taste

Put a 10-inch skillet over medium-high heat. Add 1/4 cup of the oil, the garlic, rosemary or thyme, 1/2 tsp. salt, and 1/8 tsp. pepper and cook until you begin to hear a sizzling sound and the aromatics are fragrant, 1 to 2 minutes. Add the fava beans. Stir until the beans are well coated with th...

View full recipe at Fine Cooking


Variations on Fava Bean Purée

  • Fava Bean Purée
    • Freshly ground black pepper
    • 2 teaspoons freshly squeezed lemon juice (from about 1/2 medium lemon)
    • 1 (6-inch) rosemary sprig
    • +5 other ingredients

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