Fava beans are amazing legumes! They’ve been around for over 5,000 years and are staples in diets around the world. The beans taste meaty in texture yet smooth. They are fantastic for our bodies as they contain L-dopa (dopamine) which aids in memory and prevents Parkinson’s Disease. They are also high in fiber, protein, Vitamins A & C, and low in sodium. They’re pretty much a power bean.
I was given an assignment in culinary class asking that I choose a vegetable and present it. Fava beans were my choice and that’s where the video came in. I was lucky enough to get my favorite creative people at Cut to Create to make this video of me making the dish.
The Foodie Chef Makes Fava Bean Puree from Cut to Create on Vimeo.
Fava Bean Puree
Shell the fava beans, blanch them in boiling water for 5 minutes. Shock them in cold water then peel the outer shell off. The beans should come out to be about 1 cup (not much compared to the 2 lbs you just bought). Combine the beans, Parmesan, garlic, cilantro, lemon zest & juice, and blend in a food processor. While blending, slowly drizzle in the olive oil. After, add salt and pepper to taste.
Substitutions You can sub cilantro for parsley or basil. Playing with these flavors will give you a tasty results. If using basil, it may taste more like a pesto without nuts or hummus.
Tips These beans are quite labor intensive so get ready to work your hands for a good 30 minutes. I would recommend not using a really flavorful olive oil. The second time I made it, the oil gave it too much of an overpowering fruity flavor. Also, hold the salt until the end, real Parmesan tends to be salty by itself.
Spread this lovely puree over a toasted sliced baguette, it's sure to please your taste buds! If you want to garnish, I recommend using something inside the puree: shaved Parmesan, cilantro leaf, a cooked fava bean, or lemon zest to add color. Enjoy!