Thursday, April 22, 2010
fava bean mash
Favas are not for the faint of heart. This little bean requires shelling, followed by a second, more difficult round of shelling, which is then followed by a boiling and a shocking, whereupon one then begins the recipe at hand. And there's no better bean to make you feel old for your years than the fava....carpal tunnel at 25? It seems a very real possibility.
So a handful of beans was all I could muster up the will for, but it was undoubtedly worth the trouble. Nothing for me is so fresh, so springlike as the fava bean. I've heard their distinct aroma/flavor described as a byproduct of gastrointestinal distress, but WHATEVER...they're so delicious. This puree comes together in about 3 minutes, if you don't count the hours it takes to derobe this glorious legume.
fava bean puree
as many favas as you can stand to shell, boiled until tender in salty water (i did about a half cup...shameful, i know)
a shallot, minced fine
a pinch of salt
a pinch of fresh ground black pepper
juice from half a lemon
Pound to a paste the above ingredients to desired smoothness. Eat!