Appetizers
Fava Bean Purée
Makes about 4 cups
Fava Bean Purée
Makes about 4 cups
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.
Calories 82 (38% from fat)
carb. 10g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 86mg
calc. 18mg
fiber 2
carb. 10g
pro. 3g
fat 4g
sat. fat 0g
chol. 0mg
sod. 86mg
calc. 18mg
fiber 2
Ingredients
- 1 pound dried fava bean, rinsed
- 4 cups water
- 1 bay leaf
- 1 cup chopped onion
- 1 clove garlic, peeled
- ¼ extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Preparation
- 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.
