From Cooking Light
1 1/3 cups dried Fava Beans (about 9 ounces)
¼ cup chopped fresh flat-leaf parsley
2 ½ tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
3 garlic cloves, crushed
1 hard-cooked large egg, finely chopped
Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley, olive oil, lemon juice, salt, cumin and garlic; toss gently. Sprinkle with egg.
Yield: 8 servings (1/2 cup)
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