Ingredients
- 1 onion
- 1 garlic clove
- 250 gr fava beans (dried)
- 30 ml olive oil
- 10 ml lemon juice
- 4 gr salt
- 2 gr parsley
Drain the beans & slip them out of their skins. Set the skinned beans in a pot with the onion & just enough water to cover. Turn the heat to medium, bring to a boil, add salt & reduce to a simmer. Cover & cook until the water has almost evaporated & the beans are tender & pulpy, 20 to 25 minutes. Drain the beans. Mix together the lemon juice, olive oil, parsley, salt & pepper. Toss with the garlic & the cooked beans. Serve as part of an antipasto plate or as we would serve a potato salad.
