St. Joseph's Fava Bean Puree (Dip) From Calabria

6
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"I love fava beans and was raised on it, however, other beans such as cannelini or chickpeas can be substituted in this recipe. This appetizer derives from Calabria, Italy under the name (Maccu). Traditionally, during St. Joseph's Day, fresh and dried fava bean dishes are served throughout the area. Serve this appetizer alone, as a side dish, with flatbread, crackers, pita, etc. Note that though this recipe indicates that it serves 6, it is based on 1/3 cup per serving. I don't know about you, but I can certainly eat more than a 1/3 cup."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (80.1 g)
  • Calories 71.5
  • Total Fat - 5.1 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 1.3 mg
  • Sodium - 72.8 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.5 g
  • Protein - 1.9 g
  • Calcium - 49.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

Place dried fava beans, onion, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, approximately 1 hour.

Step 2

Drain beans and place in a food processor with cheese, 1 tablespoon olive oil, and fennel seeds. Purée until smooth. Taste and season with crushed red chile flakes, salt, and pepper.

Step 3

Spoon onto a serving platter and smooth out the top with a spatula. Drizzle with remaining 1 tablespoon olive oil, and sprinkle crushed red chile flakes and fennel seed on top, if desired.

NOTE: Serve this appetizer alone, as a side dish, with crackers, flatbread, pita, or Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds.


Tips & Variations


No special items needed.