FAVA BEAN SALATA RECIPE

INGREDIENTS:

1 1/2 C.(s) dried fava or butter beans soaked overnight in water 1/3 C.(s) extra virgin olive oil 1/2 C.(s) finely chopped onion 1 garlic clove finely chopped 1/3 C.(s) finely diced carrot 1/3 C.(s) finely diced celery 1 bay leaf crumbled 2 1/2 Tbsp. minced flat leaf parsley sea salt to taste 1/2 tsp. freshly ground black pepper or more to taste 1 slice coarse grain bread crust removed, and soaked for 5 minutes in: 2 Tbsp. olive oil (or to taste) 1 small lemon juiced for serving 1 pinch paprika (generous)

DIRECTIONS:

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 C.
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 Tbls.
of the olive oil in a large heavy skillet.
Sauté 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 Tbls.
of the olive oil, and process until thick and smooth.
Add a few Tbls.
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 C.
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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