Serves 4
1 1/2 cups Fava Beans drained
2 TBL organic olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
2 peeled carrots, diced
1 celery stalks, diced 1/4 inch, plus a few celery leaves, chopped
1 bay leaf
5 TBL chopped flat leaf parsley
2 TBL of fresh dill, choped
1/2 tsp sea salt
1/2 cup vegetable stock
1 red and 1 yellow roasted pepper, diced
12 greek olives, halved and pitted
NOTE: Kate & Lindsey did not like the olives, I liked them. Also, to roast a pepper, baste with olive oil and then broil. Wait til the top of the pepper turned bubbly & black, turn the pepper until that happens to the whole pepper. Then you put them in a bowl and cover with plastic wrap until they are cool enough to handle. You should then be able to peel off the skins of the peppers.
In medium skillet, saute onion, garlic, carrot, celery, celery leaves and half the dill and parsley for 1-2 minutes in 2 TBL oil. Add the beans and enough stock to cover beans. Cook for a few minutes until liquid is almost gone. Lower heat to simmer, stir in peppers and olives and cook for a few more minutes. Garnish with remaining herbs, adjust seasoning to taste.
1 1/2 cups Fava Beans drained
2 TBL organic olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
2 peeled carrots, diced
1 celery stalks, diced 1/4 inch, plus a few celery leaves, chopped
1 bay leaf
5 TBL chopped flat leaf parsley
2 TBL of fresh dill, choped
1/2 tsp sea salt
1/2 cup vegetable stock
1 red and 1 yellow roasted pepper, diced
12 greek olives, halved and pitted
NOTE: Kate & Lindsey did not like the olives, I liked them. Also, to roast a pepper, baste with olive oil and then broil. Wait til the top of the pepper turned bubbly & black, turn the pepper until that happens to the whole pepper. Then you put them in a bowl and cover with plastic wrap until they are cool enough to handle. You should then be able to peel off the skins of the peppers.
In medium skillet, saute onion, garlic, carrot, celery, celery leaves and half the dill and parsley for 1-2 minutes in 2 TBL oil. Add the beans and enough stock to cover beans. Cook for a few minutes until liquid is almost gone. Lower heat to simmer, stir in peppers and olives and cook for a few more minutes. Garnish with remaining herbs, adjust seasoning to taste.
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