Fava beans are a legume and not so common in our daily meals. However, despite the strict austerity of its presence in our Kitchen Stories, it is considered to be one of the most delicious dishes of legumes that we honor most often.
Gentle, delicate flavor and velvety texture in cream form is eaten as an accompaniment to ouzo-wine but also as a main dish with olives, feta cheese, toasted slices of home bread and a glass of red wine.
Throughout Greece, we know as the famous products of the Greek motherland the delicious Prespes beans, Sifnos chickpeas, Amorgo fava beans, Skyros and the most famous of all of Santorini, where it is grown for hundreds of years. All legumes are an enormous nutritional value for a Mediterranean / Greek diet with many health benefits.
Yours!
Gentle, delicate flavor and velvety texture in cream form is eaten as an accompaniment to ouzo-wine but also as a main dish with olives, feta cheese, toasted slices of home bread and a glass of red wine.
Throughout Greece, we know as the famous products of the Greek motherland the delicious Prespes beans, Sifnos chickpeas, Amorgo fava beans, Skyros and the most famous of all of Santorini, where it is grown for hundreds of years. All legumes are an enormous nutritional value for a Mediterranean / Greek diet with many health benefits.
Yours!
| work: 30′ | time: 50′ | easy: |
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Announcement New Book Release
With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»
Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Ingredients (~3 servings)
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An hour before we put the fava beans in a bowl of water to inflate. In a saucepan and on a medium heat, pour the oil, the onions and the thyme to squeeze and caramelize. |
Stir regularly and leave to polish without burning. Add the onions to the dish and in the pan pour 750g (1.7 lbs) of water to boil. |
Add the fava drained it and let it boil skimming with the skimmer at intervals. Add half the onions and a spicy thyme. |
Boil until cooked and have absorbed almost all of the water. Add salt pepper and spices. |
Remove from heat and mash thoroughly with a rod blender to a thick cream. Serve with some fresh olive oil, caramelized onions and capers. |
