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  Recipe Home » Salads » Fava Bean Salata
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  Fava Bean Salata
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
1 1/2 cup Fava or butter beans, soaked
1/3 cup Extra-virgin olive oil
1/2 cup Finely chopped onion
1 each Garlic clove, finely chopped
1/3 cup Finely diced carrot
1/3 cup Finely diced celery
1 each Bay leaf, crumbled
2 1/2 tbsp Minced flat-leaf parsley
Sea salt, to taste
1/2 tsp Freshly ground black pepper
1 slice Coarse-grain bread - crust removed, and soaked - for 5 minutes in:
2 tbsp Olive oil
1 small Lemon, juiced

MMMMMFOR SERVING

1 pinch Paprika
Instructions:
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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