Lenten Recipe Fava Beans in Olive Oil (Tsetov Paglah)

Publish Date: 
Monday, March 17, 2014
1 pound fresh, tender fava beans, trimmed, and coarse strings removed
1 ½ teaspoons salt juice of half lemon
½ cup olive oil
¾ cup coarsely chopped onion
3 cloves garlic, coarsely chopped
½ teaspoon ME red pepper
1 teaspoon sugar
¾ cup water
3 tablespoons chopped dill
  1. Cut beans into 1-inch lengths, sprinkle with half the salt, add the lemon juice and toss to coat. Add just enough water to cover the beans, then set aside.
  2. Heat olive oil in a wide saucepan, add onion and sauté about 5 minutes. Stirring occasionally.
  3. Drain beans, then add to saucepan. Add garlic, red pepper, sugar and the measured water. Cover and bring to simmer. Let simmer for about 30 minutes, add the remaining salt and continue cooking additional 30 minutes or until beans are tender and liquid has reduced to thick sauce. If liquid evaporates before beans are done, add more boiling water. Ideally, beans should be served at room temperature.

Yield: 4 servings.