Fava Beans With Seven Salads

Serving Size : 4
Ingredients

for prepare Fava Beans With Seven Salads

:

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

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