Fava Bean Puree (Adapted form Alice Water’s  In The Green Kitchen)


  • 3 garlic cloves, peeled and chopped
  • 1 to 2 teaspoons chopped fresh thyme
  • 2 to 3 pounds fava beans in the pod
  • About 1/2 cup sour cream
  • 2 teaspoons Meyer Lemon zest
  • Meyer Lemon juice to taste
  • Freshly ground black pepper
  • 1/2 cup water
  • Salt


Shell the beans, and heat a pot of water to boiling. Blanch the beans briefly (for 30 seconds or so) to loosen the skins; drain and cool in ice water, to preserve their bright green color.

Peel the beans; use your thumbnail to tear the skin at one end, then squeeze to pop out the bean.

Heat about 1/4 cup of the olive oil in a heavy-bottomed saucepan and add the beans, the water, and a generous pinch of salt. Cook the beans gently, stirring occasionally, for 10 to 15 minutes, until very soft. Add more water if needed to keep them moist and loose. Blend the beans with an immersion blender.

Make a well in the center of the pan and pour in another few tablespoons of the olive oil. Add the garlic and rosemary to the oil and cook gently; when the garlic starts to sizzle and releases its fragrance, stir the mixture into the beans. Season with a few grinds of pepper. Taste and add more salt, olive oil, or water or sour cream as needed. This recipe makes about 2 cups and it goes great with salmon.