Fava Bean Salata
1 1/2 c Dried fava or butter beans Sea salt; to taste
- soaked overnight in water 1/2 ts Freshly ground black pepper
1/3 c Extra-virgin olive oil - or more to taste
1/2 c Finely chopped onion 1 sl Coarse-grain bread
1 Garlic clove; finely chopped - crust removed, and soaked
1/3 c Finely diced carrot - for 5 minutes in:
1/3 c Finely diced celery 2 tb Olive oil; (or to taste)
1 Bay leaf; crumbled 1 sm Lemon; juiced
2 1/2 tb Minced flat-leaf parsley
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.
Or use canned fava beans,rinsed and skins removed. Retain 1/2 cup of
liquid from can.
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 all, beans and vegetables 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.
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