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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
