Hooray! Fava beans are in season!
One of my favorite spreads is made with fava beans.
Some people think it's too much work, but I actually enjoy the steps this requires to make a delicious spread for bruschetta, crudites, or tortilla chips.
About 2 lbs of fresh fava beans
1/4 cup of olive oil
2 garlic cloves, pressed
2 sprigs of fresh rosemary
1. You will need a couple of pounds of fava beans to produce a small bowl of the spread.
They don't need to be spotless, because the edible pods in them have thick protective skins.
2. Tear open the beans and remove the pods. If the pods have brown spots on them, don't use them. And if the pods are yellowish, they are old. Don't use them either.
3. In a small to medium saucepan, bring to a boil enough water that would cover the bean pods. You can try to eyeball the amount of water. There should be enough water to cover the bean pods by an inch or more. When the water comes to a boil add in the bean pods.
Boil the bean pods for about five minutes. The skin of the pods will turn very pale as the skin starts to separate from the green edible pods within.
4. Drain the cooked pods from the pot and add them into a bowl of iced water.
Remove the edible green pods from the pale skin by tearing into the side of the skins and squeezing the green pods out. The skin is thick and pliable.
5. In a small saucepan, heat up 1/4 cup of olive oil. Add 2 sprigs of fresh rosemary and 2 large crushed garlic cloves. Saute for a minute. Add the green fava bean pods to the pan. Saute for another five minutes. If the beans are very starchy you may need to cook the beans a little longer. You can tell by pressing on the beans with a large spoon.
Remove the rosemary sprigs. Add the juice of a small lemon, about 2 tablespoons.
Puree the fava beans with a blender wand or in a small food processor, until creamy.
I like my spread a little coarser, so I blend it very quickly.
6. Enjoy! This will keep, if sealed well, for about five days in the refrigerator.