Fava Bean Salata

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried fava or butter beans soaked overnight in water
1/3 cup	78ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1		Garlic clove - finely chopped
1/3 cup	36g / 1.3oz	Finely diced carrot
1/3 cup	36g / 1.3oz	Finely diced celery
1		Bay leaf - crumbled
2 1/2 tablespoons	37ml	Minced flat-leaf parsley
		Sea salt - to taste
1/2 teaspoon	2.5ml	Freshly ground black pepper or more to taste
1		Coarse-grain bread crust removed - and soaked for 5
		*** Minutes In
2 tablespoons	30ml	Olive oil - (or to taste)
1 tablespoon	15ml	Lemon - juiced (small)
		For Serving
1		Paprika - (generous)

Recipe Instructions

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.

Source:
Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6

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