Capers packed in sea salt invite the flavor to this fava bean party dip.

Adapted from Wine Bar Food, by Cathy Mantuano and Tony Mantuano, copyright © 2008. With permission from Clarkson Potter/Publishers.

This recipe is made from ingredients featured in The Great Pantry Makeover.
Servings: Makes about 1 1/2 cups
  • 1 cup dried fava beans
  • 1 clove garlic
  • 1/2 cup extra-virgin olive oil , plus more for drizzling
  • Sea salt and freshly ground pepper
  • 1 1/2 Tbsp. capers (preferably salted), rinsed
  • 5 small arugula leaves
  • Directions
    Soak 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.)

    Drain 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.

    When 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.)

    To 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.


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