There are many recipes for fava bean purees, which are spread on crostini and used as pasta sauce, among other things. This recipe, adapted from The New Basics by Julee Rosso and Sheila Lukins (Workman 1989), is quick and easy, and is nice with roast lamb. It's rich, so a spoonful or so is enough for one serving.
Makes 4 servings
3 cups shelled fava beans (roughly 3 pounds unshelled)
2 tablespoons unsalted butter, melted
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste
Bring a large saucepan of water to a boil. Add the beans, reduce the heat and simmer until the beans are tender, about 20 minutes.
Drain the beans and puree them in a food processor or blender. Add melted butter, cream, and salt and pepper. Serve immediately.
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