Fava Bean Puree

1. 1

   Shell the beans, and heat a pot of water to boiling.

2. 2

   Blanch the beans briefly (for 30 seconds or so) to loosen the skins; drain and cool in ice water, to preserve their bright green color.

3. 3

   Peel the beans: Use your thumbnail to tear the skin at one end, then squeeze to pop out the bean.

4. 4

   Heat about 1/4 cup of the olive oil in a heavy-bottomed saucepan and add the beans, the water, and a generous pinch of salt.

5. 5

   Cook the beans gently, stirring occasionally, for 10 to 15 minutes, until very soft.

6. 6

   Add more water if needed to keep them moist and loose.

7. 7

   Mash the beans to a paste with a wooden spoon or potato masher.

8. 8

   Make a well in the center of the pan and pour in another few tablespoons of the olive oil.

9. 9

   Add the garlic and rosemary to the oil and cook gently; when the garlic starts to sizzle and releases its fragrance, stir the mixture into the beans.

10. 10

    Season with a few grinds of pepper.

11. 11

    Taste and add more salt, olive oil, or water as needed.

No additional tips available.