Dried Fava Beans With Bitter Greens
- Total Time
- 1 hour 15 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- ½pound dried, shelled fava beans
- Salt and freshly ground black pepper to taste
- ½cup extra-virgin olive oil
- 1pound bitter greens like dandelion greens, broccoli rabe, turnips or watercress
Nutritional analysis per serving (4 servings)
341 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 8 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
- Step 2
As the beans begin to boil, skim the foam. When the foam ceases to rise, add a pinch of salt and stir well. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
- Step 3
While the beans are cooking, clean the greens and boil in water until tender. Drain and toss with the remaining olive oil, salt and pepper to to taste. Serve the beans and the greens with thick country bread.
Private Notes
Comments
Awesome! Used broccoli rabe. Instead adding plain olive oil, I cooked about 8 whole cloves of garlic slowly in about 1/4 cup of olive oil until the cloves were softened and lightly brown. Then I added that instead of the cup of olive oil. Left some of the beans unmashed for more texture. Made this with my vegan daughter.
NHJenkiins has a whole article about not peeling fave. Yet this recipe calls for peeling them. Has anyone tried this recipe without peeling the dry fave?
Awesome! Used broccoli rabe. Instead adding plain olive oil, I cooked about 8 whole cloves of garlic slowly in about 1/4 cup of olive oil until the cloves were softened and lightly brown. Then I added that instead of the cup of olive oil. Left some of the beans unmashed for more texture. Made this with my vegan daughter.
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