Beans from the Dry Towns
1 lb. broad beans, dried
5 large garlic cloves, mashed
2 bay leaves
salt
pepper
olive oil, extra virgin
1.Soak the beans in water overnight.
2.Next morning drain and put in pot with fresh water, the garlic, and the bay leaves,
3.Then simmer until tender. This may take two to three hours, depending on the age of the beans.
4.Add more water, if necessary, but aim for a thick rather than runny sauce at the end.
5.Season with salt, pepper, and plenty of really good olive oil.
6.Serve with lemon and parsley.
This dish is good tepid or at room temperature, and is even better the next day.
Beanpaste Nevarsin Style
Cook the beans in water with salt, and put them in a stone mortar with a little of their cooking liquid, and pound them with a wooden pestle until they are white as snow. Serve this favetta hot with olive oil, pepper and clean, washed raisins. Some use cinnamon as a seasoning instead of pepper.
Cook:
Name:
Alanna nha Caitlin
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