Dried Fava Bean Cream

The dried fava bean cream is a typical dish of the cuisine of Southern Italy, particularly Puglian cuisine. It’s a simple dish, yet very tasty and nutritious. Here is the recipe:

Ingredients

• 300 grams of dried fava beans
• 1 carrot
• 1 stalk of celery
• 1 onion
• Salt to taste
• Pepper to taste
• Extra virgin olive oil to taste
• Water to taste

Optional for serving:

• Aromatic herbs such as rosemary or thyme
• Bread croutons
• Slices of raw or caramelized onion

Preparation

1. Start by soaking the dried fava beans in plenty of cold water for at least 8 hours or overnight to soften them.
2. After soaking, drain the beans and remove the outer skin if you prefer a finer cream.
3. Prepare a light sauté with finely chopped onion, carrot, and celery cut into small pieces. Sauté the vegetables in a pot with a drizzle of extra virgin olive oil.
4. Add the beans to the pot with the vegetables and cover with water. The amount of water will depend on the consistency you wish to achieve: more water for a thinner cream, less for a thicker one.
5. Bring to a boil, then lower the heat and let simmer until the fava beans are soft. This might take from 1 to 2 hours, depending on the beans.
6. Once the beans are cooked, blend everything with an immersion blender until you get a smooth and homogeneous cream.
7. Season with salt and pepper and, if the cream is too thick, add a little more water to reach the desired consistency.
8. Serve hot with a drizzle of raw extra virgin olive oil and, if you like, with aromatic herbs, bread croutons, or thin slices of raw onion on top.

Curiosity

Dried fava bean cream is often served with wild chicory or other field greens in Puglia. It’s a dish with a long tradition, symbolizing simplicity and authenticity, often prepared during the Easter holidays as well.