Fava bean salata
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Fava bean salata
  Greek    Beans  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18045. Report a problem with this recipe.
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      Title: Fava bean salata
 Categories: Greek, Salads
      Yield: 8 servings
 
  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

MMMMM------------------------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.
  




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Recipe ID 18045 (Apr 03, 2005)

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