Low Fat Fava Beans with Seven Salads Recipe

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Recipe Category: Lunch

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Low Fat Fava Beans With Seven Salads Recipe

Ingredients

  • 1/2 pound skinless dried fava beans, 2 cups
  • 2 tablespoons olive oil, preferably extra-virgin
  • salt, to taste
  • 1 pound spinach, dandelion greens or broccoli rabe , washed and coarsely chopped
  • 2/3 cups imported black olives, pitted and chopped
  • 1/2 cup thinly sliced red onion, separated into, rings
  • 1 cup stemmed arugula or watercress
  • 1/2 cup pepperocini, italian pickled peppers , drained and sliced
  • 2 vine-ripened tomatoes, chopped
  • 1/2 cup thinly sliced radishes

    • Method

  • Put fava beans in a large bowl of cold water.
  • Let stand in a cool place for at least 4 hours or overnight.
  • If the weather is warm, place the bowl in the refrigerator.
  • Drain and rinse the beans.
  • Place them in a large pot and add fresh water to cover by 1 inch.
  • Bring to a slow simmer and cook, uncovered, over low heat until the beans are very soft and all of the liquid has been absorbed, about 1 hour.
  • Stir often toward the end of the cooking time, and add a little more water if the beans become too dry.
  • Mash the beans with a potato masher until smooth.
  • Stir in oil and season with salt.
  • In a large pot, combine spinach, dandelion greens or broccoli rabe and 2 tablespoons of water.
  • Cover and cook over medium-high heat until wilted and tender, about 3 minutes.
  • Transfer to a colander and press out any excess cooking liquid.
  • Spoon the warm fava bean puree into the center of a warmed platter.
  • Place cooked greens, olives, onions, arugula or watercress, pepperoncini, tomatoes and radishes in 7 separate piles around the puree and serve.
  • Makes 4 servings.
  • Calories per serving: 12 grams protein, 11 grams fat 1 grams saturated fat, 32 grams carbohydrate; 695 mg sodium; 0 mg cholesterol; 4 grams fiber

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