Fava Bean Spread with Lemon Infused Olive Oil Recipe
-3 cups fava beans, removed from their pods (from about 3 to 4 pounds of favas in their pods)
-6 tablespoons Sonoma Farm Lemon Infused Extra Virgin Olive Oil, plus more for drizzling
-2 medium garlic cloves, minced
-3/4 cup water
-1 medium sprig fresh thyme
-1 (6-inch) sprig fresh rosemary
-Freshly ground black pepper
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
Bring a large pot of generously salted water to a boil. Add shelled favas and boil until the bean inside the outer skin is bright green and firm but not hard, about 1 to 2 minutes. Drain favas and immediately place in the ice water bath until cool. Peel the light green skin from each bean to reveal two bright green inner halves, discard the skins, and place the beans in a medium bowl.
Heat 4 tablespoons of the lemon infused olive oil in a large frying pan over medium heat until shimmering. Add garlic, season with salt, and cook, stirring occasionally, until fragrant, about 30 seconds. Add reserved favas and stir to coat with oil. Add water, thyme, and rosemary and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Remove the lid and continue to simmer, stirring occasionally, until beans are tender, about 10 minutes more. (Add water as needed, a tablespoon at a time, to keep the beans from sticking to the pan.)
Remove and discard thyme and rosemary sprigs. Transfer fava mixture to a blender and blend on low until coarsely chopped. Transfer 1/3 of the chopped fava mixture to a small bowl. Continue to blend the remaining fava mixture until finely puréed. If the purée is too thick, add water, a tablespoon at a time, to reach the desired consistency. Transfer purée to the bowl with the chopped favas. Stir in lemon olive juice and the remaining 2 tablespoons oil. Season with salt and pepper and drizzle with additional lemon infused olive oil if desired. Serve warm or at room temperature.