Alice Waters' Fava Bean Puree

a bowl of fava bean puree with crackers on a plate

4.86 from 7 votes

Alice Waters' Fava Bean Puree

As Alice Waters says, this bright, flavorful puree is a perfect use for fresh fava beans from midseason, when they're a little more mature. It's so good with simple crackers or toasted baguette slices. Or try it under some seared scallops.

Prep Time30

Cook Time20

Total Time50

Course: Snacks and Starters

Cuisine: American

Keyword: fava bean puree

Servings:

Calories: 276kcal

Author: Carolyn Gratzer Cope

Ingredients

½ cup (120 ml) olive oil
4 pounds 1(814 grams) fresh fava beans in their pods
8 large garlic cloves roughly chopped
A sprig of fresh rosemary thyme, or tarragon
¾ cup (174 ml) water
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ cup (60 ml) freshly squeezed lemon juice

Instructions

To prepare the fava beans for cooking, remove them from their large outer pods.
Bring a large pot of water to a rolling boil, and fill a large bowl with ice water.
Blanch the beans in the boiling water for one to two minutes, until they float. This is when they'll slip fairly readily from their skins.
Transfer the beans with a skimmer or slotted spoon to the ice water. When they’re cool, drain the water and peel to remove the beans from their whitish skins.
To make the puree, heat the olive oil in a medium pot over medium heat.
Add the garlic, herbs, and shelled, skinned beans and sauté for a minute.
Add water, salt, and pepper. Simmer, stirring occasionally, until the beans are very tender (about 15 minutes), adjusting the heat as necessary to prevent burning, and adding more water if necessary.
Remove the pot from the heat, and remove the herb sprig.
Mash the beans with the back of a spoon or pass the mixture through a food mill.
Stir in the lemon juice until smooth.

Notes

This recipe requires fresh fava beans. Save the dried ones for another use.
If you like, add a bit of additional water along with the lemon juice to ensure spreadability. Whether you leave the puree more rustic with a with a bit of texture or make it very smooth is 100% up to you.
You can prep the beans up to a year in advance, freeze them in a single layer on a parchment-lined baking sheet, then transfer to an airtight container, and add them to the pot straight from frozen.
You can cook the puree in advance and keep it in the fridge for up to a week or in the freezer for up to a year. Same goes for leftovers.

I first published this recipe here way back in 2009. It's adapted from Alice Waters, The Art of Simple Food. Over the years I've continued tweaking it, so it now reflects more of my own preferences. I've updated the post and recipe for clarity, as well.

Nutrition