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Fava Bean Purée
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    Fava Bean Purée

  • 1/2 pound (1-1/3 cups) dried fava beans
  • 3 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon chopped, fresh parsley
  • 2 tablespoons chopped cilantro
  • 3 tablespoons lemon juice -- (3 to 4)
  • 1 scallion, white and green parts, minced
  • Salt and freshly ground pepper
    Garnish:
  • 1 tablespoon extra virgin olive oil
  • 3 lemon wedges
  • 2 tablespoons chopped scallions
  • 1 tablespoon paprika
  • 1 small loaf rustic country-style bread
  • Soak the fava beans in cold water overnight. Drain and peel them then rinse them in cold water again and drain. Put the fava beans in a stock pot with enough water to cover them by 2 inches. Bring to a boil and then reduce to a simmer and cook, uncovered for about 1-1-1/2 hours, until beans are tender. Drain.

    Place the beans, garlic, and olive oil in a food processor or blender and process until smooth. Remove and place in a bowl with the cumin, paprika, cayenne, parsley, cilantro, lemon juice, and scallions. Mix well and season with the salt and pepper.

    Place the purée on a serving platter and garnish with the olive oil, lemon wedges, and scallions. Serve cumin and paprika in small bowls. To serve, sprinkle the bread liberally with cumin and paprika and then dip the bread into the bean purée or spread with a knife.

    From: Tapas to Meze by Joanne Weir
    Posted By: ???
    Post Date: ???

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