Fava bean gratin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked fava beans or small lima beans with |
| ½ | cup | (to 1 cup) bean cooking liquid or vegetable stock |
| 2 | tablespoons | (to 3 tbs) extra-virgin olive oil |
| 1 | large | Onion(s), i |
| 2 | Garlic clove(s) finely chopped | |
| 2 | Carrots, finely diced | |
| 2 | Stalks celery, finely diced | |
| Salt and pepper | ||
| ½ | cup | Chopped flat-leaf parsley |
| 2 | cups | Country-style bread cubes cut in 1/2\" dice toasted until crisp |
| Cooking spray | ||
| ½ | cup | Fresh bread crumbs |
Directions
1. Drain the beans and let cool, reserving the cooking liquid.
Coarsely pur‚e the beans.
2. Heat 1« tbs olive oil in a non-stick fry pan. Add the onion, garlic, carrots, celery, salt and pepper and cook over medium heat until just beginning to brown, about 5 minutes. Stir in the parsley, the pur‚ed beans, and enough bean cooking liquid or vegetable stock to make a light, fluffy pur‚e. Stir in the diced bread. Correct the seasoning, adding salt and pepper to taste. The mixture should be highly seasoned.
3. Preheat the oven to 400øf Spoon the fava bean mixture into an 8x12-inch baking or gratin dish lightly greased with cooking spray.
Combine the bread crumbs with the remaining oil in a small bowl and stir to mix. Spread the crumb mixture on top of the gratin. Bake for 15-20 minutes, or until the top is crusty or brown. Or brown the crust under the broiler.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 168 Submitted By DIANE LAZARUS On 10-26-95