Fava Puree / Fava

BaklaHere is Fava Puree a different way of using broad beans. For this dish you will need dry fava bean/broad bean seeds. They are generally sold in supermarkets next to dry beans and dry lentils. You can also find them in the markets.

This is a side dish, served generally with fish or meat. Easy to prepare. Can be used also as a pate. Surprisingly my kids like it too. Although they don’t like broad beans, they really enjoy this starter.

Broad bean seeds

If everybody around like dill you can chop the dill and include it inside or you might eliminate the risk by just using dill as a garnish.

Broad beans, even when eaten as fava are good for lowering cholesterol levels and stabilising sugar levels in your blood.

You can serve it all in a dish or cut it nicely as in the picture. It is a pity my husband doesn’t like fava; probably because his great grand mother used to prepare it too often.

Fava Puree / Fava
Print Recipe
Fava beans are very high in protein and fiber and naturally low in fat and cholesterol.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Fava Puree / Fava
Print Recipe
Fava beans are very high in protein and fiber and naturally low in fat and cholesterol.
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 servings 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: servings
Instructions
  1. The night before, cover the dry fava beans with plenty of water so they soak the water up during the night. (If you forget or just did not remember to do so cook a little longer with a little more water.)
  2. The next day wash and drain the beans.
  3. Put the olive oil and the chopped onions in a pan and cook stirring until the onions are brownish.
  4. Always use a wooden spoon for this dish.
  5. Add the fava beans, sugar and salt and stir.
  6. Add 3 cups of warm water and boil. When the water boils, you might see unattractive foams, discard them with the wooden spoon, trying not to trow away too much of the water. Once the water boils, reduce the heat and cover. Let the mixture simmer slowly until the fava beans are almost melted. Stir occasionally. This should take about 20-30 minutes.
  7. Either use a blender or place a large, fine wire strainer over another pan or large bowl. Pour some of the pasty bean mixture into the strainer and press it through using a wooden spoon. Repeat until you've pressed through all the mixture. Don't forget to remove the extra from the bottom of the strainer.
  8. You should have a thick but smooth mixture with no lumps. If your paste seems to thick and dry, stir in about 1 tablespoon more olive oil.
  9. You may add the dill at this stage to the mixture or on top to garnish or both.
  10. Choose a shallow glass serving dish and spread a thin layer of olive oil with a spoon.
  11. While the paste is still warm, pour it to your dish. Smooth the top of the paste with a spoon or a knife. Put into the fridge until serving.
  12. When you remove it from the refrigerator, the paste should have set and be firm enough to cut.
  13. Before serving you can turn it up-side-down to another plate. You can also obtain a fancier look using different cutting techniques.
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