| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Italian, Salads, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried fava beans, soaked |
| 1 |
|
Onion, quartered |
| 1 1/4 |
t |
Salt |
| 2 |
t |
Lemon juice |
| 2 |
T |
Olive oil |
| 1 1/2 |
T |
Parsley |
| 1/2 |
t |
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.
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