Fava beans are cooked and pureed with leeks, garlic, white wine, butter, and olive oil. Serve this rich side dish with roasted meats or poultry.
If you're like me and you grow fava beans as a winter crop, you may always be on the hunt for new ways to use these nutritious beans. Although this recipe is a little "rich" for every day, it's perfect for a Sunday dinner or to serve to guests.
The blanched fava beans should be cooled before you start.
Saute the leeks and garlic in the butter on low heat until the vegetable is entirely soft and has no color.
Add the white wine and cook until the liquid is all gone.
Combine the water and the bouillon cube until the cube is dissolved.
Add the beans, leek, and garlic mixture to the beaker of a food processor and puree while slowly adding the olive oil.
Add the bouillon liquid to the processor a little at a time. Continue to process until the puree and add the liquid until the mixture is the desired consistency.
Serve the fava bean puree while it is warm.