Fava Bean Puree

Hey, once again spring saps me of any desire to write about food. There's no photo either- envision a pale green paste that pretty much ends up directly in my mouth.

Fava beans are the original European bean. They aren't very good and so are no longer a staple. Since they have a stronger flavor than other, significantly better beans, they can be used to make a tasty canape topping. The paste can also be spread on crackers as part of the solution to the 800 calorie problem.

Makes enough puree for lunch for two days or appetizers for a reasonable number of guests.

Shell one pound of fava beans. Blanch and peel beans, and if necessary cook until palatable in salted water. (About five minutes.) Grind two cloves green garlic (or one clove regular garlic) and a scant handful of parsley in a food processor. Add the beans and pulse until smooth. Salt to taste, and add the juice of one lemon and 2 tbs olive oil. Stir until combined. Serve on crackers or bruschetta- it's nice with arugula on top.

I mostly like it because it's Pre-Columbian European and reminds me how much chewing life used to require. It is not calorie dense.