Fava bean salata Recipe - RecipeShip.com

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Fava bean salata

Artist:

_

Categories:

Eastern European, Greek, Salads

Yield:

8

Rating:

0

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Ingredients:

1 1/2	cup	Dried fava or butter beans
		- soaked overnight in water
1/3	cup	Extra-virgin olive oil
1/2	cup	Finely chopped onion
1		Garlic clove, finely chopped
1/3	cup	Finely diced carrot
1/3	cup	Finely diced celery
1		Bay leaf, crumbled
2 1/2	tbsp	Minced flat-leaf parsley
		Sea salt, to taste
1/2	tsp	Freshly ground black pepper
		- or more to taste
1	slice	Coarse-grain bread
		- crust removed, and soaked
		- for 5 minutes in:
2	tbsp	Olive oil, (or to taste)
1	small	Lemon, juiced
		FOR SERVING
1	pinch	Paprika, (generous)

Procedures:

1	Drain the dried beans and place in large saucepan with cold water to cover.
2	Bring slowly to a boil, drain and rinse.
3	Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches.
4	Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft.
5	Drain, reserving ?cup of the cooking liquid.
6	Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry.
7	Heat 2 tablespoons of the olive oil in a large heavy skillet.
8	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.
9	Transfer to a food processor or blender container and add the bread.
10	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.
11	Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste.
12	Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika.
13	To make the traditional way: pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes.
14	Slowly add about two thirds of the lemon juice and then ?cup of the olive oil.
15	Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste.
16	Rosemary barron, "flavors of greece