INGREDIENTS:
1 lb. dried fava beans, soaked overnight
1/2 cup olive oil
2 medium onions, diced
1 1/2 lbs. diced tomatoes (or substitute large 28-ounce canned tomatoes, drained)
1 cup chopped fresh parsley
1 teaspoon ground cumin
2 bay leaves
2 cups vegetable stock or water
Salt and freshly ground black pepper
Flavorful, extra virgin olive oil for drizzling
Chopped parsley, for garnish
METHOD:
In a large stock pot over medium-high heat, heat the olive oil. Add the onions and sauté until tender, about 5 minutes. Add the tomatoes, parsley, cumin, and bay leaves and sauté for another 5 – 10 minutes.
Add the vegetable stock (or water) to the stock pot and bring it to a boil. Add the soaked fava beans and lower the heat to a simmer. Cover the pan and simmer for 45 minutes.
Remove the lid and season with salt and freshly ground black pepper. Simmer another 10 – 15 minutes, or until the fava beans are tender but not mushy. Remove and discard bay leaves.
Serve with a drizzle of flavorful extra virgin olive oil and a dusting of fresh parsley.
YIELD: 6 – 8 servings
