Dried Fava beans are a winter staple in Puglia. In the past, plain fava bean puree would have been the simplest of peasant foods. Now, it will be a pleasant frugal first course, and could also work as a side dish with a stew.
Prep Time: 12 hours, 10 minutes
Cook Time: 2 hours
Total Time: 14 hours, 10 minutes
Ingredients:
- 2/3 pound (300 g) dried fava (also known as broad) beans, soaked 12 hours
- A potato, peeled and cubed (optional)
- Olive oil and salt to taste
Preparation:
After soaking the beans, rinse them well and put them in a pot with water to cover by at least an inch. Add the potato if you choose, bring the pot to a boil, and simmer the beans for 2 hours, skimming away the froth that rises to the surface occasionally. When the beans are done, stir them about with a wooden spoon to reduce them to a puree (you can, if you want, put them through a food mill or blend them, but the slightly uneven texture of the hand-blended pulse is quite nice).
Serve the pureed fava beans with olive oil and salt, and with a zesty Rosato di Puglia. Rivera's Bombino Nero Castel Del Monte DOC is quite nice.
Serve the pureed fava beans with olive oil and salt, and with a zesty Rosato di Puglia. Rivera's Bombino Nero Castel Del Monte DOC is quite nice.
