Fava bean salata

Yield: 8 servings

Measure Ingredient
1½ cup Dried fava or butter beans soaked overnight in water
⅓ cup Extra-virgin olive oil
½ cup Finely chopped onion
1 \N Garlic clove; finely chopped
⅓ cup Finely diced carrot
⅓ cup Finely diced celery
1 \N Bay leaf; crumbled
2½ tablespoon Minced flat-leaf parsley
\N \N Sea salt; to taste
½ teaspoon Freshly ground black pepper or more to taste
1 slice Coarse-grain bread crust removed, and soaked for 5 minutes in:
2 tablespoons Olive oil; (or to taste)
1 small Lemon; juiced
1 pinch 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 ½ 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 ¾ cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste.

Rosemary Barron, "Flavors of Greece"

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