1/2 kilo dried fava beans
salt
1 cup extra virgin olive oil, or more, if desired

Soak the fava beans overnight or for at least eight hours. Rinse and strain.
Place the shelled dried fava beans in a large wide pot with enough water to cover by about two inches. Bring to a boil, reduce heat and simmer until most of the liquid has been absorbed and the fava beans have nearly disintegrated. Taking a wooden spoon, mash them further, pressing them against the sides and bottom of the pot. This dish should not be smooth but chock-full of chunky, mashed beans. Season with salt while still warm. Mix in the olive oil, and serve, as mentioned above, accompanied by either cured fish, olives, snails, cod or peppers.

Variation: You can add a peeled and cubed potato or two to the fava as it cooks and mash the whole thing together. As potatoes absorb a goodly amount of olive oil, you will probably need more than a cup to achieve the proper consistency.

Recipes and photos from Gourmed.gr

Issue: Jan/Feb 2007