Fava (Broad Bean Puree)

Contains 151 kcal and 8g of plant-based protein per 100g; its high fiber content ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 200 g dried fava beans · 646 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1.5 tbsp olive oil · 177 kcal in the whole recipe
• 1/4 lemon · 6 kcal in the whole recipe
• Dill, salt

Method

1. Required equipment: A medium pot, a knife, a cutting board, and a blender.

   

2. Rinse the dried broad beans under cold water in a strainer and drain.

   

3. Peel the onion and cut it into quarters with a knife.

   

4. Place the broad beans and chopped onions into the pot, then add enough water to cover them.

   

5. Turn the stove to medium heat and lower the flame once the water starts boiling.

   

6. Cook for about 40-50 minutes until the beans are soft enough to be mashed with a fork.

   

7. Drain any excess water from the pot and transfer the beans into the blender.

   

8. Run the blender until the mixture reaches a smooth, creamy consistency.

   

9. Add salt to taste, pour into a container, and let it cool at room temperature.

   

10. Slice the cooled fava, drizzle with olive oil, squeeze lemon juice over it, and sprinkle with finely chopped dill.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.