| 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”