* Exported from MasterCook *
Mediterranean Fava Bean Puree
Recipe By :Wine Bar Food, by Cathy Mantuano and Tony Mantuano, copyright © 2008
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried fava beans
1 clove garlic
1/2 cup extra-virgin olive oil -- plus more for drizzling
Sea salt and freshly ground pepper
1 1/2 Tbsp. capers -- (preferably salted), rinsed
5 small arugula leaves
Soak fava beans overnight in cold water, covering them with at least 3
inches of water. (Or, to save time, do a "fast soak": Put beans in a pot
and cover with 3 inches of water. Bring to a boil. Remove from heat after
1 minute and let soak for an hour.)
Drain beans and peel off outer brownish shell from each. Put shelled beans
in a medium saucepan. Add enough cold water to cover by 2 inches and bring
to a boil over medium-high heat. Cook until tender, about 20 minutes.
Drain and set aside to cool, about 30 minutes.
When beans have cooled completely, puree them in a food processor with
garlic and olive oil until smooth and light, about 1 minute. Season with
salt and pepper to taste. (The puree can be covered and refrigerated
overnight. Bring to room temperature before serving.)
To serve, scoop puree into a bowl, drizzle with olive oil, and top with
capers and arugula; have freshly grilled or warmed pita bread on the side.
Makes 1 1/2 cups
Capers packed in sea salt invite the flavor to this fava bean party dip.
Cuisine:
"Mediterranean"
Source:
"Oprah dot com"
S(Formatted by Chupa Babi):
"Oct 2012"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 246 Calories; 18g Fat (65.9%
calories from fat); 7g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3264 0 0 0 0 0
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