-
1
Shell about 1kg or 2lbs of fava beans (to be precise, I had 36 pods).
-
2
It ends up being around 340g/12oz after shelling.
-
3
Feel free to use pre-shelled beans.
-
4
If measuring by cup, it's 600ml or 2 1/2 US cups of shelled beans.
-
5
Bring a pot of water to a boil.
-
6
Add beans to boiling water and cook for no longer than 2 minutes.
-
7
Over cooking makes them too soft when removing the outer skins.
-
8
Drain boiling water and immediately dunk fava beans in ice water or running cold water until cooled.
-
9
Remove beans from their outer skins by pinching of the very end of the skin and simply squeezing out.
-
10
Cut garlic into thin slices and chop up the rosemary.
-
11
Heat about 3 Tbsp olive oil in a pan.
-
12
Add beans, garlic, rosemary and salt.
-
13
Also add about 1/4 cup water.
-
14
Cook beans on medium heat until soft enough too mash with a fork.
-
15
If beans start to dry out during cooking, add a little more water.
-
16
When softened, mash into a rough paste.
-
17
Add more salt if you want.
-
18
Mix in another Tablespoon of olive oil and it's all set!
-
19
Serve immediately or at room temperature,
-
20
Serve as a spread for bread or along with grilled meats, fish, etc.
