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Fava bean salata

Servings: 8

Ingredients:

• 1 1/2 c Dried fava or butter beans - soaked overnight in water
• 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 - or more to taste
• 1 sl Coarse-grain bread - crust removed and soaked - for 5 minutes in:
• 2 tb Olive oil; (or to taste)
• 1 sm Lemon; juiced --------------------------------FOR SERVING--------------------------------
• 1 pn Paprika; (generous)

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. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias

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