Fava Bean Spread

Ligurian Raw Fava Bean Spread – modified to cooked baby lima bean spread.

I did not want to go through the process of getting fresh fava beans and couldn’t find a frozen version so I used frozen baby lima beans instead. Tried this with peas and it was nice but not as interesting as with lima beans.

2.0-2.5 lbs unshelled fava beans or enough to make about 1.5 cups of shelled beans

2-4 tblsp of fresh grated Pecorino Romano cheese

0.5 tsp very finely minced fresh garlic

1/3 - ½ cup extra virgin olive oil

6-8 mint leaves

1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons

For the original recipe, one shells the fava beans, blanches them and removes them from their skin, put everything in a food processor and process until creamy. Don’t add all the olive oil immediately. Put part of in and process. Add more to gain the desired consistency. Start off on the low end of mint and cheese, taste and add more to get the desired taste.

For the lima bean version, I used everything as above except I replaced the fava beans with frozen baby lima beans. I also added a bit more mint. Having made it a couple of times. I think you can adjust the ingredients to taste.

John’s Version with Baby Lima Beans

1. lbs frozen baby lima beans.

2-3 tblsp of fresh grated Pecorino Romano cheese

0.5 tsp very finely minced fresh garlic

¾ -1 cup extra virgin olive oil

8 mint leaves (depends on how aromatic they are)

1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons

1. Cook lima beans and let cool a bit.

2. Put everything in the food processor and process until creamy.

3. You may need to add extra olive oil to get a creamy consistency.

4. Taste and adjust amount of oil and lemon juice