Quote:
Originally Posted by H. Montague Worthington
P.S. I would like the delicious liver if it hasn't been spoken for.
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Here's the traditional Iraqi way of serving fava beans with that liver, Monty:
3 pounds unshelled young fresh fava beans
2 tablespoons extra virgin olive oil
2 tablespoons onion, finely chopped
1/3 cup water
black pepper, freshly ground
salt
1. Shell the beans and wash in cold water.
2. Cook the onion in the oil until it becomes translucent. Stir in beans and pepper. Add water and simmer, covered, on low heat for 8 to 10 minutes if the beans are young and tender, or up to 15 minutes if the beans are larger and tougher. Add extra tablespoons of water if necessary. When the beans are tender, add salt, and cook for a few more minutes uncovered until the last of the water has evaporated.
You can sanctify the Iraqi-ness out of the beans by dousing them in Tabasco sauce (which, in my opinion, won't hurt the liver any, either, although that's a matter of taste).