Dear Friends, fave beans are legumes rich in iron and other minerals, vitamins, proteins and fibre. We can find them fresh in the Spring and dry throughout the year. It’s with great pleasure I give you Sergio’s recipe. 🍵
- 500 gr of dried fave beans (4 people)
- 1 shallot
- 1 carrot
- Wild fennel to taste
- Extra virgin olive oil
Soak the beans overnight and remove the peel (to speed up the peeling process you can cut the beans into two). Chop the shallots and carrots into slices. Put them in a pot with fennel, add the beans and cover everything with water. Cook over low heat with the lid on until the beans start to break apart. If necessary, add a little lukewarm water while cooking. When ready, purée everything with the electric mixer and add the extra virgin olive oil and salt. The consistency should be dense. If you’re hungry, you can add water and some spaghetti. Bon appétit!