St. Joseph's Fava Bean Puree (Dip) From Calabria Recipe
I love fava beans and was raised on it, however, other beans such as cannelini or chickpeas can be substituted in this recipe. This appetizer derives from
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Cooking tools:
- Food processor
- Serving platter
- Spatula
- Colander
- Measuring spoon
- Saucepan
- Stove
Ingredients
- 10 1/2 ounces dried broad beans (fava beans, three - 3.5 ounces, 2/3 cup dried fava beans, skinned, chickpeas or cannellini beans can be substituted for the fava beans)
- 1 onion, quartered (small onion)
- 1 bay leaf
- 2 to 4 tablespoons grated Pecorino Romano cheese
- 2 tablespoons olive oil (divided, extra virgin olive oil, preferably first cold-pressed)
- 1 teaspoon fennel seed (plus extra for garnish)
- 1/2 to 1 teaspoon crushed red chile flakes, to taste (use more or less)
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
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