Fava Bean Purée with Oil-Cured Olives, French Feta, and Garlic Toasts

Name: Fava Bean Purée with Oil-Cured Olives, French Feta, and Garlic Toasts
Ingredients: 1 baguette; 1 cup extra-virgin olive oil; 2 cloves garlic; 2 1/2 pounds fava beans in the pod; 1 small sprig rosemary; 1 chile de árbol, crumbled; 1/2 lemon, for juicing; 1/2 cup pitted oil-cured black olives, sliced in half; 1/4 cup sliced flat-leaf parsley leaves; 1/4 pound French feta; Kosher salt and freshly ground black pepper

January 24, 2012

Fava beans have a cult status in my kitchen, and during their short spring season, I use them as much as possible in salads, ragoûts, and salsas. Here, they are gently stewed in olive oil with garlic and chile and puréed until creamy. This fava bean “hummus” is on my list of perfect foods. Though the classic cheese served with favas in Italy is pecorino, I break with tradition and crumble feta over the purée instead. If you have any leftover purée, make an open-faced sandwich topped with arugula, shallots, a drizzling of olive oil, a squeeze of lemon, and a few shavings of pecorino (or feta). It’s the ultimate snack or light lunch.

Cooks' Note

I shuck, blanch, and peel the favas ahead of time but wait to cook and purée them until just before serving.

Recipe notes

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