Prepare a bowl of ice water and set aside. Bring a pot of water to a boil and add salt until it tastes like the sea. Dunk the shelled favas into the boiling water for 2 minutes, then quickly remove them and plunge into the ice water. Now throw the 2 garlic cloves into the water for 1 minute, then remove and set aside without dunking. Reserve about ¼ to ½ cup of the cooking liquid.
Next, carefully make a slit in each fava with your fingernail and remove the tough outer skin. The brighty-colored, pauchy little bean should just roll out like it was waiting there for you all along. When you have removed all the tough skins, you should have a bowl bursting with emerald green.
If you’re using dried beans, soak overnight and cook according to these instructions.
Add the shelled beans to a food processor or a large bowl. Now, peel the 2 blanched garlic cloves and add those, too. Pulse the beans, garlic, lemon juice, feta cheese, olive oil, oregano, and ¼ cup of the reserved cooking liquid. Give it a few pulses. Scrape down the sides and purée the mixture until it’s smooth and creamy. You may need to add a little more liquid, but just use your best judgment. Adjust the seasonings and add salt & pepper to taste. You can, of course, mash these in a bowl if you don’t have a food processor or just don’t feel like hauling it out.
This will keep in the fridge for several days. Alternately, you could freeze it for about a month.
In my household, we often eat this purèe tucked between these pita pockets.
Savor with the delight of knowing you are a bigger part of this food chain than you ever realized. Have gratitude for healthy soil and know that in reality, you, too, are a soil, of sorts. Make sure you mulch your life with what you that which you want to become part of.
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