Pureéd Fava Beans with Caramelized Leeks
Serves 4

  • 2 cups fresh fava beans (about 2 pounds of pods)*
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 leek sliced in 1/4-inch rounds, both white and green parts
  • Zest of 1/2 of a medium lemon
  • 1 tablespoon olive oil, plus 2 teaspoons
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chile
  • 1/4 teaspoon sea salt
  • Pita chips or bread

Shell and peel fava beans before cooking. To open the pod, snap off the tip and pull down. Remove the beans from the pod and collect them in a bowl. Fill a mixing bowl with ice water (enough to cover the beans) and set aside. Fill a pot with water (enough to cover the beans) and bring to a boil. Once the water is boiling, blanch the fresh fava beans for 1 minute. With a slotted spoon, immediately transfer the blanched fava beans to the bowl of ice water. This will stop them from cooking any longer. Beans are now ready to peel; the skins should slip off fairly easily by pinching between your thumb and forefinger.

Purée the fava beans in a food processor with salt and pepper. Sauté the leeks in 2 teaspoons of olive oil with a pinch of salt over medium-high heat for a few minutes. Spread the puréed fava beans in a shallow bowl. Top evenly with the caramelized leeks and sprinkle with lemon zest. In a small bowl, whisk together 1 tablespoon of olive oil, garlic powder, smoked paprika, red chile, and sea salt. Drizzle oil over the top of the fava beans and leeks. Serve warm with pita chips or bread.

*Note: Canned or dried fava beans, or lima beans, can be used as an alternative.

Edible New Mexico
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