Fava Bean Puree with Garlic Tomato and Basil

This Smartfood Fava Bean Puree with Garlic, Tomato and Basil Recipe was provided by Frito-Lay.

Fava Bean Puree with Garlic Tomato and Basil

SMARTest Cities in America with Chef Jody Denton on MiscFinds4U

Fava Bean Puree with Garlic, Tomato and Basil

Chef Denton is allowing us to share several of his recipes to celebrate that American’s are working at improving what they eat – here’s his fourth recipe.

Fava Bean Puree with Garlic Tomato and Basil Recipe

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 4 to 6

Fava Bean Puree with Garlic Tomato and Basil Recipe

Recipe by Chef Jody Denton for Smartfoods and used with permission.

Ingredients

  • ½ pd dried fava beans (peeled), soaked overnight in water
  • 1 qt chicken stock
  • 2 cups water
  • 1 white onion, peeled and chopped
  • ½ cup whole peeled garlic cloves
  • 1 bay leaf
  • ¼ tsp ground black pepper
  • 1 tsp sea salt
  • 2 pints red teardrop or grape tomatoes
  • ½ cup extra virgin olive oil
  • ½ cup sliced garlic cloves
  • ¼ tsp red chile flakes
  • 1 cup (packed) fresh torn basil leaves
  • Regianno Parmesan for grating

Instructions

  • Soak the fava beans overnight.
  • Drain the beans and place them in a large saucepan along with the chicken stock, water, onion, garlic cloves, bay leaf, black pepper, salt and half of the olive oil.
  • Bring to a boil, lower to a simmer and cook until the beans are completely tender and beginning to fall apart. Add more water if the liquid level goes below the level of the beans.
  • Transfer to the blender and blend until smooth and creamy. Adjust seasoning and keep warm until ready to serve or refrigerate for later use.
  • Preheat the broiler on high. Place the tomatoes on a baking sheet, toss lightly with olive oil and broil until they blacken slightly on top and begin to pop open. Remove from the broiler and set aside.
  • In a skillet, warm the olive oil and garlic together over medium heat until the garlic just begins to brown. Add the chile flakes, stir for 15 seconds and then add the basil leaves, stir them in and then finally stir in the blistered tomatoes and remove from heat.
  • Place a large spoonful of the warm fava bean puree on the plate. Spoon the tomato-basil-garlic mixture over the puree.
  • Grate Parmesan over the top and serve immediately.

 

SMART Search 2013 Sweepstakes

To enter the giveaway or find out more about the sweepstakes or to check out his Spicy Watermelon Salad with Feta Cheese and Mint recipe, please visit: http://babytoboomer.com/2013/07/05/smartfood/. To print/view his Honey-Blackberry Greek Yogurt Dip served with Smartfood Cinnamon Brown Sugar Multigrain Popped Chips or fresh fruit visit: http://babytoboomer.com/2013/07/06/greek-yogurt-dip. For his savory Doritos Buffalo Cheddar King Ranch Chicken Recipe visit:  http://babytoboomer.com/2013/07/07/doritos/



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8 comments

  1. This sounds like a delicious recipe and perfect for the summer. It sounds light and refreshing. I’ve never had fava beans before or at least that I know of.

  2. Anne

    Just reading this recipe makes my mouth water. I love beans, but my spouse doesn’t seem to enjoy them nearly as much as I do. I’m beginning to think it’s a texture issue, so blending the beans to a nice puree might be just the solution. Thanks for sharing this recipe!

  3. Jesselyn A/Jesstinger

    Aside from the Hannibal reference (which I’m sure I’ll never get out of my head now!) – the timing for this delectable sounding recipe is just about perfect!

    After a recent health scare, my Honey/Hubby finally got serious about eating healthy (he’s always been very athletic and physically – including riding his bicycle to work almost everyday among many other healthy activities!) and he has completely changed his diet – which is wonderful for both of us!

    Among other things he has discovered that BEANS (legumes) are his most favorite food(s) and he REALLY wants some variation of Beans, Lentils, Split Peas etc and a whole grain (brown rice, quinoa, whole grain pastas, couscous – and he will make some exceptions for say a great Risotto and/or Pasta dish that justs tastes better to us with a lighter flavor…

    Anyway – I am ALWAYS looking for new ways to prepare these high fiber foods – and Fava Beans are of course the KING! I will definitely be trying this recipe very soon. I have all the ingredients readily on = except for the dry Favas…

    I do have EVERY other kind of dry beans (really!) and while I will get the Fava’s next time I get to Whole Foods – I wonder who this recipe might work with some other variety of bean…

    Hmmmm – I’ll let you know! Thanks again, Connie!

    • Connie

      Oh, search my blog. I’ve done black beans many times – they’re my go-to beans. So good! And good for the hubby for changing the way he eats!

  4. Sandy Cain

    Another great recipe with beans – I love ‘em! But…..I can never hear the words “fava beans” without mentally picturing Hannibal Lector telling Clarice how he ate the census taker with “some fava beans and a nice Chianti”!!!!!

    • Connie

      Giggle…me either :)

    • Sandy Cain

      Have the lambs stoppped screaming, Clarice? *tee-hee*

    • Connie

      You know I’ve never watched that movie…toooooo scary. I don’t think I’ll ever be old enough to watch it :)