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Mashed fava beans

Mashed fava beans

Mashed fava beans recipe of 15-10-2014 [Updated on 15-10-2014]

The mashed fava beans is an Apulian dish that is part of the peasant tradition: Diletta, one of the girls who works with me and who has an Apulian mother who kindly passed me the recipe, told me about it, making me discover this dish. The recipe for preparing the mashed beans is very simple, even if the cooking times are very long. The dish can be served alone, with chicory or used to flavor pasta.
Girls this week is scary, I feel like a bouncing ball, I have many open situations, I have taken on too many things and I am often afraid that the situation may get out of hand, I know that at least until Christmas it will be all chaos, let's hope to hold up well;)
A little kiss :*


How to make mashed beans

Soak the beans in a bowl with plenty of cold water for about 12 hours.

Drain the broad beans, rinse them under running water and put them to cook in a saucepan, covering them with water and adding a clove of garlic and 2 bay leaves (small parenthesis on the bay leaf: it is one of the few things that just don't I can't stand the smell, so I avoided it!).

Cover with a lid and cook over low heat for at least 2 hours, adding, if necessary, hot water in case they dry out.
The beans will fall apart by themselves when they are ready: at that point add the oil and salt.

Then go all with the blender.

At this point, serve the fava bean purée alone or accompanied by chicory.

Or you can use it to season pasta, adding a sprinkling of Parmesan cheese.

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