Fava bean salata

Yield: 8 servings

Ingredients:

1 1/2 c Dried fava or butter beans Sea salt; to taste - soaked overnight in water 1/2 ts Freshly ground black pepper
1/3 c Extra-virgin olive oil - or more to taste
1/2 c Finely chopped onion 1 sl Coarse-grain bread
1 Garlic clove; finely chopped - crust removed and soaked
1/3 c Finely diced carrot - for 5 minutes in:
1/3 c Finely diced celery 2 tb Olive oil; (or to taste)
1 Bay leaf; crumbled 1 sm Lemon; juiced
2 1/2 tb Minced flat-leaf parsley --------------------------------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. Or use canned fava beans rinsed and skins removed. Retain 1/2 cup of liquid from can. 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 all beans and vegetables 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. Rosemary Barron Flavors of Greece