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Fava Bean Salata

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Appetizer Greek Salads


  • 1 1/2 c Fava or butter beans, soaked
  • 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
  • 1 sl Coarse-grain bread - crust removed, and soaked
-- for 5 minutes in
  • 2 tb Olive oil
  • 1 sm Lemon, juiced
  • 1 pn Paprika


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.