Fava Bean Salata Recipe

Step 1

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.

Step 2

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.

Step 3

Transfer to a food processor or blender container and add the bread.

Step 4

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.

Step 5

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.

Things You'll Need

  • 1 1/2c Fava or butter beans, soaked
  • 1/3c Extra-virgin olive oil
  • 1/2c Finely chopped onion
  • 1ea Garlic clove, finely chopped
  • 1/3c Finely diced carrot
  • 1/3c Finely diced celery
  • 1ea Bay leaf, crumbled
  • 2 1/2tb Minced flat-leaf parsley
  • Sea salt, to taste
  • 1/2ts Freshly ground black pepper
  • 1sl Coarse-grain bread
  • -- crust removed, and soaked
  • -- for 5 minutes in:
  • 2tb Olive oil
  • 1sm Lemon, juiced
------------FOR SERVING-----------------
  • 1pn Paprika

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