- 250 gr split dried fava beans (broad beans)
- 1 small carrot
- 2 cloves of garlic
- 1 small onion
- 1/4 cup (60 ml) olive oil
- a large handful of fresh dill, plus extra for garnish
- 1 tsp sugar
- 1,5 tsp salt
- 1 lemon
- Lemon juice & extra virgin olive oil to drizzle on top
Step by step method
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- Soak beans in cold water overnight. The next day wash well and drain them.
Wash and cut carrot into 2-3 pieces. Peel and roughly chop onion and garlic cloves. Place a deep pot over medium heat and add olive oil and add the carrot, onion and garlic. Toss over medium to low heat for a few minutes.
- Add about 2,5 cups of water (ca.750-800 ml) and bring to a boil. You may need to add some more (up to one cup) hot water during the cooking process, depending on how much water evaporates until your beans are thoroughly cooked.
- When the water comes to a boil add sugar and salt and the drained fava beans. Bring to a boil again, then lower heat to medium-low and leave to simmer with lid half-open. Keep an eye on it since some foam may accummulate on the surface, in which case you should remove it with a slotted spoon or other utensil and discard (you may need to repeat this step a few times). If too much of the water evaporates before your beans reach the correct consistency for mashing then add small amounts of hot water along the cooking process, as necessary. Stir and check your beans often during the cooking time. Don’t anticipate to add extra water since the beans will take approximately 45 to 60 minutes to cook properly.
- Cook your beans until you they reach a nice, mushy consistency. They should neither be too watery nor too stiff. Once they’ve reached the desired consistency, take off the heat and let stand for a couple of minutes. Meanwhile you may remove the pieces of carrot but this is not absolutely necessary and I choose to leave them in the mixture.
- Now add a good handful of roughly chopped dill and ca.2-3 tbsp of freshly squeezed lemon juice. Use a hand blender to mash the mixture evenly and obtain a velvety purée. In this step you should also taste and adjust salt and lemon juice; but don’t overdo the lemon juice since you will add some when serving as well.
Take a preferably rectangular and ca 35×22 cm pyrex dish and rinse the inner part with cold water. Drain excess water and pour your fava bean purée into the dish. Smooth out the surface using a spatula then leave to cool at room temperature. Once it’s cooled down, cover with stretch film and place in refrigerator to set and cool thoroughly overnight or at least 6-8 hours.
- Before serving, cut first lengthwise at 4-5 cm intervals, then cut diagonally to obtain diamond shaped pieces. If you find this difficult to do, you may cut out whatever shape pieces you want. Or in the worst case if you haven’t obtained the right consistency and your fava hasn’t set properly you may just as well serve it in spoonfuls, in the form of a cold purée!
- Whichever form your fava beans have taken in the process of serving, you should drizzle them with some good quality extra virgin olive oil, some freshly squeezed lemon juice and garnish with a few sprigs of fresh dill.