Prepare this springtime favorite year round with dried fava beans. Serve on crostini, bruschetta, or pita crisps with a drizzle of extra virgin olive oil and a shaving of Reggiano Parmesan, or serve purée as a side dish with roast spring lamb.
1 pound dried fava bean, rinsed 4 cups water 1 bay leaf 1 cup chopped onion 1 clove garlic, peeled 1/4 extra virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon kosher salt
Calories 82 (38% from fat) • carb. 10g • pro. 3g • fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg • calc. 18mg • fiber 2
Place fava beans in cooking pot of Cuisinart Pressure Cooker with water and bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 18 minutes. When audible beep sounds, use Natural Pressure Release. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Drain beans, and discard bay leaf. When cool enough to handle, remove tough outer shells. Place partially cooked beans in cooking pot with chopped onion, garlic, and ½ cup water. Select High Pressure and set timer for 5 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Turn off. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Transfer bean mixture to a food processor fitted with metal chopping blade. Add olive oil, lemon juice, and salt. Process until completely puréed, smooth and creamy. Serve warm or chill before until ready to serve.