| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Salads, Greek, Appetizers |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Fava or butter beans, soaked |
| 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 |
| 1 |
sl |
Coarse-grain bread crust removed, and soaked for 5 minutes in: |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Lemon, juiced |
| 1 |
pn |
Paprika |
INSTRUCTIONS
FOR SERVING
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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