Borlotti Beans in Olive Oil
Borlotti beans with tomato, carrot, potato and garlic in a mellow olive-oil sauce.
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Split Broad Bean Purée
Fava
Smooth split broad beans set into a soft purée, finished with olive oil, dill and red onion.
- Prep
- 15 min
- Cook
- 1 hr
- Rest
- 2 hr
- Total
- 3 hr 15 min
- Servings
- 6
Ingredients
- 300 g Beans (broad, dried, peeled, split), sorted and rinsed
- 1 Onion, chopped
- 1 Carrot (small), peeled and chopped (optional)
- 3 ¾ cups Water, plus more if needed
- 1 tsp Sugar (granulated)
- 1 tsp Table salt, or less to taste
- ⅓ cup Olive oil (extra-virgin), divided
- 1 Lemon, juiced
- 3 tbsp Dill (fresh), washed and chopped
- Onion (red), finely chopped, to finish, as needed
Method
Put beans, onion, carrot if using, water, sugar and salt in a saucepan. Bring to a boil and skim, then simmer gently for 45–60 minutes, stirring regularly. Add hot water as needed to prevent sticking.
Beans collapse readily under a spoon; continue cooking if any pieces remain firm.
Blend carefully with half the measured oil and the lemon juice until completely smooth. Loosen with a little hot water if needed; the mixture should be a thick pourable purée.
Spread in a shallow serving dish and refrigerate promptly once the strongest steam has subsided. Chill for at least 2 hours until set softly.
Score or slice the set purée if desired. Drizzle with the remaining oil and finish with dill and red onion. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use dried peeled split broad beans, not fresh green broad beans. The purée thickens considerably as it cools, so blend while it is still soft enough to pour.
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