This versatile Fava Bean Sauce is one of those quietly elegant recipes that transforms humble ingredients into something special. Whether made with mature, starchy favas for a deeper, earthier flavor or young beans for a bright, spring-green freshness, it’s a beautiful complement to pan-roasted salmon, halibut, or grilled vegetables. Smooth and velvety when puréed, it makes a refined sauce for fish or pasta — or leave it chunky for a rustic topping or crostini spread. Either way, it’s a celebration of the fava bean’s natural charm.
INGREDIENTS:
1 1/2 cups of peeled favas
1 cloves of garlic, peeled, germ removed, minced finely (2 cloves if you are using mature beans and you want more garlic)
1/4 white or yellow onion, minced finely
1/2 tablespoon fresh marjoram or oregano, minced
1 cup mild vegetable stock or water (use less for a chunkier topping)
Extra virgin olive oil, as needed
Salt and freshly ground black pepper, to taste
METHOD:
In a small sauté pan, heat a drizzle of olive oil over medium-low heat. Add the onion and garlic and cook slowly until very soft and fragrant, but not browned.
Add about 2 tablespoons of olive oil and the fava beans. Stir to coat and cook for 2–3 minutes, allowing the beans to absorb the flavors.
Pour in just enough vegetable stock or water to barely cover the beans. Add the herbs and bring to a gentle simmer. Cook until the beans are very tender but not falling apart, about 10–15 minutes, adding a splash more liquid if needed.
Purée or mash:
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For a smooth sauce: Transfer the beans and liquid to a blender (or use an immersion blender) and purée until silky. Adjust the consistency by simmering briefly to thicken or adding a touch more liquid to loosen.
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For a chunky topping: Use less liquid from the start and mash the beans roughly with a fork or potato masher, keeping some texture.
With the blender (or immersion blender) running, drizzle in 1–2 tablespoons of olive oil to emulsify and give the sauce a glossy sheen. Taste and season with salt and pepper.
Serve warm under or over pan-seared fish, or at room temperature as a topping or dip.
CHEF NOTES:
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Excellent with grilled or pan-roasted fish such as salmon, halibut, swordfish, or sole.
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For a vegetarian pasta dish, add a squeeze of lemon juice and toss with cooked pasta and vegetables; top with grated Romano cheese.
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Serve chunky favas on toasted crostini or use as a dip for crudités.
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For something fresh and unexpected, fold in diced avocado or use as a dressing for sautéed broccoli or cauliflower.
YIELD: Serves 4
