Richard Olney told me of the natural marriage of savory and fava beans and, as he made the dish, described how it was de rigueur in the nineteenth century as a garnish with roasted meats. It is easy to see why it never appears in restaurants today: the prodigious amounts of fava beans required to make the puree in any quantity, and the labor it takes to peel them. But the dish can be appreciated in the home be
