Fava Bean Purée

Alice Waters

Chez Panisse - Berkeley, CA

“Fava beans do require a bit of preparation, but their delicate taste and splash of color are well worth the effort.”

–Alice Waters


  • 4 pounds fava beans
  • 1/2 cup olive oil
  • 4 garlic cloves, sliced
  • 1 branch rosemary
  • Salt
  • 1/2 cup water
  • 1/4 cup extra virgin olive oil


Bring a pot of water to boil as you remove the shells of the fava beans. Blanch the fava beans quickly in the boiling water and then cool in ice water. Drain and pop the beans out of their skins.

In a heavy-bottomed saucepan, heat the olive oil, garlic, rosemary, salt, and 1/2 cup water. Cook until the fava beans are very tender, stirring occasionally, and adding more water as necessary. The beans are done when they can be crushed easily with the back of a spoon, about 15 minutes. Mash with a spoon or them through a food mill.

Stir in the extra virgin olive oil. Taste and season with salt as needed. Thin with water if necessary. Serve right away or at room temperature.


About 3 cups