Aug 18, 2011

Koukia



I love the light and fresh taste of this Greek fava bean stew. This would make a great lunch or side dish for dinner. When soaking fava beans make sure to add a pinch of baking soda in the water and allow to soak overnight then remove the shells before cooking. Its also very important to make sure the olive oil you buy is cold pressed. Be weary of a lot of olive oil from Spain as most do not use the cold press method and the olive oil is extremely harmful when heated.

1 lb 2 oz dried fava beans
1/2 cup olive oil
2 onions, peeled and finely chopped
2 tomatoes, finely chopped
small bunch of parsley, finely chopped
1 teaspoon cumin
4 bay leaves
pinch of salt and pepper
2 cups water

1. In a 2-quart pan on high heat boil the beans for 30 minutes, strain.

2. In a 2-quart saucepan on medium heat add olive oil. Brown the onions, add the tomatoes, parsley, cumin, bay leaves, salt and pepper, cook for 5 minutes.

3. Add the beans to the water and simmer until thickened. Serve.

Adapted from mezze Modern


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