Yay, it's spring and fava beans are back at the Farmer's Market here in California. I LOVE fava beans. Yes, they are some work, but oh, they are so rich tasting and delicious. I've been making some fava bean puree based on Alice Waters' recipe in her cookbook 'The Green Kitchen'. Here's my take on this recipe. I've pared down the amount of fat (olive oil) and used water in it's place.
Fava Bean Puree
1 lb. Fava Beans in their shells
2 TBSP olive oil
1/4 cup water
1 stalk green spring garlic, sliced into rings
1 tsp. dried Italian seasonings
Remove the beans from their puffy green shells and place in a small sauce pan with water to cover them. Bring to a boil, boil for about 1 minutes, then rinse the beans in cool water in a colander. Allow the beans to cool. Pop the green beans out of their pods.
In a small saute/fry pan, heat the olive oil. Add the green garlic and sautee for 2-3 minutes, stirring occasionally. Add the beans, season with salt and pepper. Toss with the garlic and oil for a minute or so. Lower the heat and add the water and Italian seasoning. Simmer for 5 minutes or until beans are softened. Remove from heat and allow the mixture to cool thoroughly. Puree the mixture using a blender or a small food processor (I really like the small processor that comes with the Cuisinart stick blender and whisk for this job). Process until smooth. Remove to a small container, refrigerate for future use or use immediately. I like the puree spread on a slice of good bread or even in a sandwich as a replacement for mayonnaise. Enjoy!