I knew that spring had finally sprung when I started seeing fava beans
(or broad beans as they’re also known at the farmers market. They’ve been a culinary staple for countries all over the world for centuries, but now more and more Americans use them in cooking. They’re packed with iron, fiber and protein, so they make a really well rounded dish for babies.
Although it can be time consuming to shell them, I believe it’s worth the effort. If you’re really lucky, you can find them shelled at most farmers markets for a small extra charge For some parents it’s well worth the extra fee.
When I first made this recipe, it was strictly a puree. You can serve it to baby that way and then spread what’s left on a piece of baguette or toast for yourself.
I had some gorgeous yellow squash and decided to add it to the puree which made it even creamier and lighter. Mix it with quinoa, rice or another grain and you have a complete protein for your baby. Kenya gobbled this one up.

Fava Bean Puree (8 Baby Servings)

1 Cup Fava Beans, shelled (you will have a little over 1/2 cup after
they’re shelled)
1 Cup Yellow Squash, chopped
1/2 Clove Garlic
2 Tbsp Yogurt
1/2 Tsp Lemon Juice

1. Cook the fava beans in a pot of boiling water for 1 1/2 minutes.
2. While the beans are cooling, place the squash and garlic in a steamer
pot over boiling water and cook for 4 minutes.
3. When the beans are cool, peel the outer layer off.
4. After the beans and squash have cooled, place all the ingredients in
a food processor and puree until smooth.
5. Serve.

*I added quinoa to the picture attached to this recipe.