Fava Bean Salata

21.10.2008 | Author: Cook | Posted in Vegetarian
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Fava Bean Salata


Servings: 8
Ingredients: 

  • 1 1/2 c  Dried fava or butter beans
    • 

  • - soaked overnight in water
    • 

  • 1/3 c  Extra-virgin olive oil
    • 

  • 1/2 c  Finely chopped onion
    • 

  • 1    Garlic clove; finely chopped
    • 

  • 1/3 c  Finely diced carrot
    • 

  • 1/3 c  Finely diced celery
    • 

  • 1    Bay leaf; crumbled
    • 

  • 2 1/2 tb Minced flat-leaf parsley
    • 

  • Sea salt; to taste
    • 

  • 1/2 ts Freshly ground black pepper
    • 

  • - or more to taste
    • 

  • 1 sl Coarse-grain bread
    • 

  • - crust removed, and soaked
    • 

  • - for 5 minutes in:
    • 

  • 2 tb Olive oil; (or to taste)
    • 

  • 1 sm Lemon; juiced
    •

——————————–FOR SERVING——————————–
1 pn Paprika; (generous)

Drain the dried beans and place in large saucepan with cold water to cover.
Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return
the beans to the pan, and add cold water to cover by 3 inches. Bring to a
boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until
soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean
skins with your fingers and spread the beans between layers of paper towels
to dry.

Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the
onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to
20 minutes, or until dark golden brown, stirring occasionally with a wooden
spoon.

Transfer to a food processor or blender container and add the bread. With
the machine running, add about two thirds of the lemon juice and 2
tablespoons of the olive oil, and process until thick and smooth. Add a
few tablespoons of water if the puree seems too thick, and add salt,
pepper, olive oil, and/or lemon juice to taste.

Serve on a platter, sprinkled with the remaining parsley and olive oil and
the paprika.

To make the traditional way: Pound the cooked vegetable-bean mixture and
the bread in a large wooden mortar for 5 minutes. Slowly add about two
thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5
minutes longer, and add salt, pepper, olive oil, and/or lemon juice to
taste.

Rosemary Barron, ‘Flavors of Greece’

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