Saturday, December 25, 2010


This fava bean puree can be served as a side dish for fish, steak or chicken.  It can also be served as an appetizer with crackers or Pita bread.  You can use a variety of molds for the occasion.  I used a Christmas tree mold for the family Christmas dinner this year.  Decorated with dill to make it look like a tree and used olives for tree decorations.  You need to start a day ahead for best results. 

2 cups (500 gr) Fava Beans

1/2 lemon juice
2 tablespoons sugar

1/2 lemon juice
1 onion
1/4 cup olive oil
1.5 teaspoon sugar
1 teaspoon salt
1/2 bunch dill (finely chopped)

3-4 tablespoons olive oil
1/2 lemon juice

Green Olives
Black olives
  • Soak Fava beans in warm water, lemon juice and sugar overnight.  Water level should be 1-2 cm passed the fava beans.
  • Next morning drain the beans
  • Use a big pot.  Put beans in it.  Put fresh water in the pot.  Water level should be 1-2 cm passed the Fava beans
  • In a separate pan combine 1/4 cup olive oil and chopped onions and cook until onion is a bit soft.  Be careful not to burn
  • Add onions to the beans and boil beans until soft.  Be sure to mix frequently and check on water level.  It should be a little watery when done.
  • Add in salt, sugar and chopped dill
  • Using a food processor mix everything together
  • Rinse mold with cold water and pour in hot Fava bean mix.  Make sure all the air bubbles come out by tapping it a couple of time on the counter.
  • Wait until it cools
  • Cover and leave in the fridge for 7-8 hours or overnight
  • When ready to serve, take out of the mold.  Decorate with dill and olives.
  • Prepare dressing by combining 3-4 tablespoon olive oil with 1/2 lemon and pour over the bean dish.

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