| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Salads, Italian, Vegetarian | 4 | Servings |
INGREDIENTS
| 8 | oz | Dried fava beans, soaked |
| 1 | Onion, quartered | |
| 1 1/4 | ts | Salt |
| 2 | ts | Lemon juice |
| 2 | tb | Olive oil |
| 1 1/2 | tb | Parsley |
| 1/2 | ts | Salt |
| Pepper | ||
| 1 | Garlic clove, minced |
INSTRUCTIONS
Drain the beans & slip them out of their skins. Set the skinned beans in a pot with the onion & just enough water to cover. Turn the heat to medium, bring to a boil, add salt & reduce to a simmer. Cover & cook until the water has almost evaporated & the beans are tender & pulpy, 20 to 25 minutes. Drain the beans. Mix together the lemon juice, olive oil, parsley, salt & pepper. Toss with the garlic & the cooked beans. Serve as part of an antipasto plate or as we would serve a potato salad.
A Message from our Provider:
“Questioning God? He made the brain cells you think with”