Fava Bean Salata

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Servings: 8 Difficulty: Advanced
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Creamy, vibrant Greek dip made with silky butter beans and fresh lemon
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This authentic Fava Bean Salata is a staple of Greek cuisine, offering a creamy, smooth texture that belies its simple ingredients. Made by boiling dried butter beans until tender, then peeling them to remove the skins, this dip achieves a luxurious mouthfeel. The beans are blended or pounded with sautéed aromatics like onion, garlic, carrot, and celery, creating a deep, savory base. Bright lemon juice and generous amounts of extra-virgin olive oil bring it all together, while a hint of paprika adds color and warmth. Perfect served warm or at room temperature with crusty bread or as part of a mezze platter, this vegetarian dish is both comforting and elegant.

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Fava Bean Salata

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 645.3

Description

This authentic Fava Bean Salata is a staple of Greek cuisine, offering a creamy, smooth texture that belies its simple ingredients. Made by boiling dried butter beans until tender, then peeling them to remove the skins, this dip achieves a luxurious mouthfeel. The beans are blended or pounded with saut&# 195;©ed aromatics like onion, garlic, carrot, and celery, creating a deep, savory base. Bright lemon juice and generous amounts of extra-virgin olive oil bring it all together, while a hint of paprika adds color and warmth. Perfect served warm or at room temperature with crusty bread or as part of a mezze platter, this vegetarian dish is both comforting and elegant.

Ingredients

Directions

  1. Soak the dried fava or butter beans in plenty of cold water overnight.
  2. Drain the soaked beans and place them in a large saucepan with fresh cold water to cover.
  3. Bring the beans slowly to a boil, then drain and rinse them thoroughly.
  4. Rinse the saucepan, return the beans to it, and add enough cold water to cover them by 3 inches.
  5. Bring to a boil, reduce heat to low, cover, and gently simmer for 25 to 30 minutes, or until the beans are very soft.
  6. Drain the beans, reserving 1/2 cup of the cooking liquid, and let them cool slightly.
  7. Remove the skins from the fava beans by gently squeezing them between your fingers; spread the peeled beans on paper towels to dry.
  8. Heat 2 tablespoons of extra-virgin olive oil in a large heavy skillet over medium-low heat.
  9. Add the finely chopped onion, garlic, carrot, celery, and crumbled bay leaf; sauté for 15 to 20 minutes until dark golden brown, stirring occasionally.
  10. Transfer the sautéed vegetable mixture to a food processor or blender.
  11. Add the peeled fava beans and the soaked bread (squeezed dry) to the processor.
  12. With the machine running, slowly add about two-thirds of the lemon juice and 2 tablespoons of olive oil, processing until thick and smooth.
  13. If the puree is too thick, add a few tablespoons of the reserved cooking liquid or water to reach desired consistency.
  14. Season with sea salt and freshly ground black pepper to taste, adding more olive oil or lemon juice if needed.
  15. Transfer to a serving platter, sprinkle with minced flat-leaf parsley and a generous amount of paprika.
  16. Serve warm or at room temperature with crusty bread.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 645.3kcal
% Daily Value *
Total Fat 72.9g113%
Saturated Fat 45.9g230%
Cholesterol 193.5mg65%
Sodium 578.7mg25%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fava, bean, salata, greek, dip, vegetarian, meze, lemon, olive oil, creamy, butter bean, mediterranean, healthy, appetizer, side dish, plant-based, traditional, homemade, puree, flavorful
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