Ingredients
1 c. dried fava beans
1 clove garlic
1/2 c. extra-virgin olive oil
sea salt and freshly ground pepper
1 1/2 tbsp. capers (preferably salted)
5 small arugula leaves
Preparation
Step 1Soak fava beans overnight in cold water, covering them with at least 3 inches of water. (Or, to save time, do a “fast soak”: Put beans in a pot and cover with 3 inches of water. Bring to a boil. Remove from heat after 1 minute and let soak for an hour.)Step 2Drain beans and peel off outer brownish shell from each. Put shelled beans in a medium saucepan. Add enough cold water to cover by 2 inches and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside to cool, about 30 minutes.Step 3When beans have cooled completely, puree them in a food processor with garlic and olive oil until smooth and light, about 1 minute. Season with salt and pepper to taste. (The puree can be covered and refrigerated overnight. Bring to room temperature before serving.)Step 4To serve, scoop puree into a bowl, drizzle with olive oil, and top with capers and arugula; have freshly grilled or warmed pita bread on the side.
