Fava Bean Salad 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
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.
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