Antipasti

Ciao ragazzi!!! So... back on track. And back to the antipasti!!! Photo follows.

 

Fava Beans Paste or Le Fave Yemenite (Bessara)

 Again, I like to cook my own beans but, if you do not have the time (or the penchant) to do so, a good organic can of beans will do it. The spices I have listed here you will no doubt recognize from previous recipes. I have included substitutions, where applicable. And remember; ALWAYS use Extra Virgin Olive Oil. PLEASE NOTE: An important fact about fava beans is that they can be harmful to some people. A condition known as favism has been recognized in some people in the Mediterranean area and the Middle East. These persons develop adverse reactions to eating the beans or inhaling their pollen. Anemia can develop as the main reaction to eating fava beans by those who have enzyme deficiencies of the blood. Favism, though, is a rare disorder, affecting an estimated 1 out of 2000 people. It is thought that some people of the Med and Middle East lack a specific enzyme in the blood that would prevent them from developing favism. But if you are not allergic... ENJOY!!!

Ingredients:

1 Cup dry Fava Beans - or - 2 Cups cooked (canned) Fava Beans

1/3 Cup Olive Oil

1 - 2 Tomatoes, chopped

3 Tablespoon onion, diced

1 - 3 clove garlic, roasted

1 Tablespoon Lemon juice (more if you like)

Cumin to taste

Za’atar to taste

Salt to taste

Red Pepper/Cayenne to taste (optional)

Preparation:

If using canned beans, eliminate the first (cooking) step. Follow the rest of the prep steps below:

Cook pre-soaked Fava Beans in 6 cups of either chicken or vegetable broth until tender; one to two hours. Sauté the tomato, onion, and garlic with 3 tablespoons of the olive oil in a large pan. Drain most of the liquid from the Fava Beans, reserve 1/4 cup. Add the Fava Beans to the pan and heat until the desired temperature is reached. Place the mixture and remaining ingredients together in a food processor.

Purée mixture until smooth, adding the reserved liquid a bit at a time. Remember, the consistency a purée - not runny, but not too thick either. Garnish with a bit of fresh thyme or Za’atar, olive oil, diced tomato, and serve hot with Italian bread.

Storing Fave:

The Fava Bean Paste can be refrigerated for 3 - 4 days. It can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Total time: 20 min – 2 hours