Braised Fava Beans (Fava)
The Quirky Foodster Team
Ingredients
- Yellow split peas — 250 g (8.8 oz)
- Onion, diced — 1
- Olive oil — 3 tbsp
- Water — 700 ml (2 cups)
- Juice of 1 lemon
- Salt — to taste
Method
- Rinse the split peas and place in a pot with the onion and water.
- Bring to a boil, then reduce to a simmer and cook for 35-40 minutes, skimming any foam, until the peas fall apart.
- Mash with a spoon or pass through a sieve until smooth.
- Stir in half the olive oil and season with salt.
- Spread onto a plate, drizzle with the remaining olive oil and lemon juice, and serve warm.
Introduction: A smooth, savoury puree of dried split peas or fava beans, finished with olive oil and a squeeze of lemon.
Cultural Background: Legumes were a dietary mainstay across the Greek world, cheap and filling, and a smooth cooked puree of split peas or beans — still called fava in Greece today — accompanied both everyday and festive meals.
Tips: Stir occasionally near the end of cooking to prevent the peas catching on the bottom of the pot.
Variations: A little sautéed onion or a spoonful of vinegar can be stirred through just before serving.
Nutrition: Approx. 240 kcal per serving.
FAQs:
Q: Is fava made from fava beans or split peas?
A: Despite the name, the modern and ancient Greek dish is most often made from yellow split peas, not fava beans.
Q: Can it be served cold?
A: Yes, though it is traditionally served warm or at room temperature.
- Yellow split peas — 250 g (8.8 oz)
- Onion, diced — 1
- Olive oil — 3 tbsp
- Water — 700 ml (2 cups)
- Juice of 1 lemon
- Salt — to taste
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