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Title: Lo-Fat Fava Beans with Seven Salads
Categories: Bean Salad Appetizer Italian
Yield: 4 Servings
| 1/2 | lb | Skinless dried fava beans |
| 2 | Cups | |
| 2 | tb | Olive oil |
| Preferably extra-virgin | ||
| Salt -- to taste | ||
| 1 | lb | Spinach |
| Dandelion greens or broccoli | ||
| Rabe | ||
| Washed and coarsely chopped | ||
| 2/3 | c | Imported black olives -- |
| Pitted and chopped | ||
| 1/2 | c | Thinly sliced red onion -- |
| Separated into | ||
| Rings | ||
| 1 | c | Stemmed arugula or |
| Watercress | ||
| 1/2 | c | Pepperocini |
| Italian pickled peppers | ||
| Drained and sliced | ||
| 2 | Vine-ripened tomatoes -- | |
| Chopped | ||
| 1/2 | c | Thinly sliced radishes |
1. 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.
2. 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 towar
3. 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.
4. 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.
260 calories per serving: 12 grams protein, 11 grams fat (1.5 grams saturated fat), 32 grams carbohydrate; 695 mg sodium; 0 mg cholesterol; 4 grams fiber.
Busted by: Gail Shermeyer <4paws@netrax.net>
Recipe By : Eating Well, October 1996
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