Mark Bittman's Mashed Fava Beans -- Vegan Tuesday

I wanted to make something simple and portable for dinner--something to eat by the pool. I'd already cooked the fava beans the night before, so it just took a few minutes to run them through the food processor and cut up some bread and carrots. Easy!

I love fresh fava beans best, but I couldn't find any at the local stores. This dish is similar to hummus, but much more mildly flavored. I really like it as is, but sometimes I'll add some feta cheese and some diced greek olives. Roasted garlic is another yummy addition. Anyway, last night was all about simple, and getting into the pool as soon as possible.

Mashed Favas
8 ounces of dried fava beans, soaked overnight
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
salt and pepper
olive oil, lemon juice, lemon zest for garnish

Put the beans in a large pot with water to cover. Bring to a boil over high heat, then turn the heat down so the beans simmer steadily but not violently; cover loosely. When the beans begin to soften, after about 30 minutes, add the onion, carrot, celery, and a good pinch of salt and pepper. Continue to cook, stirring occasionally, until the beans are very soft, about 1 hour; add water if necessary.

When the fava beans are done, drain them. Mash them by hand or with a potato ricer, or food processor. Taste and adjust the seasonings. Drizzle with olive oil, lemon juice, and top with lemon zest.

Please check-out Wendy's delicious vegan pasta dish at her blog Pink Stripes. http://pinkstripes.wordpress.com/2009/06/24/pasta-della-california/