Fava Bean Purée

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

This recipe can also be used to prepare a purée of fresh or frozen peas. If using frozen peas—which can be excellent—skip the preliminary blanching and simply purée the thawed peas.


fresh fava beans in the pod 1 lb 500 g
appropriate liquid (see step 4) ½ cup 125 ml


  1. Remove the beans from the pods.
  2. Remove the skin from each of the beans. This is best done with a small paring knife or a thumbnail.
  3. Cook the beans for about a minute in a pot of rapidly boiling salted water. Drain the beans in a colander and rinse them with cold running water to cool them.
  4. Purée the beans in a food processor. Thin the purée with liquid if desired; cream, butter, stock, roasting juices, or braising liquids are some of the possible options.
  5. If you want the puree to be perfectly smooth, force it thorough a drum sieve. Keep it in a bowl, covered with plastic wrap, until needed.