Fiesta Fava

Herblay, France

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Hi ladies,

Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.

We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.

Fava is delicious and nutritious; great for everyone, vegans included.

Ingredients:

250 grams (1/2 lb) yellow split peas (fava)

2 1/2 cups water

2 onions

1 heaping tbsp sun dried tomato paste

1 tbsp olive oil capers (preferably Greek)

parsley

green onion

1 tsp salt minimum black pepper

Method:

Put the split peas (fava) in a colander and wash well under running water. Put the split peas in a large pot and cover with the measured water. Cut an onion cut in four and throw it in the pot along with a teaspoon of salt. Bring to a boil then lower heat and continue cooking on low until all the water is absorbed. This will take about twenty minutes. To check that the fava is well cooked take a few of the peas from the side of the pot. Rub them between your fingers; they should smooth out. 

A couple of tips: don’t cover and don’t stir or it will stick to the pot . Skim off any foam that comes to the surface. One teaspoon of salt isn’t very much but sun dried tomato paste can be very salty. It varies a lot so correct seasoning at the end.

Now, to get the fava ready for the fiesta: chop the second onion, heat the olive oil in a big frying pan and sauté for a few minutes being careful not to let them brown.  Put the tomato paste in a small bowl with enough water to  make it the consistency of tomato sauce. In a pinch, you could use tomato sauce but there won’t be that great sun dried taste. Mash the fava and onion in the pot with a potato masher or use a plunger hand blender. Pour the fava into the frying pan. Stir to blend in the tomato and let simmer for a few minutes. Taste and add salt and pepper to your liking. Your fava should be fairly smooth.

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To serve: Fava can be served warm or at room temperature. Spoon the fava onto a pretty plate, swirl olive oil over the top. Add some capers, sliced green onion and/or finely chopped parsley.

Yum. Fiesta time!

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22 thoughts on “Fiesta Fava

  1. […] Jan […]

  2. Julie is HostessAtHeart January 23, 2015 at 4:01 pm Reply

    I loved the title of your dish! I also like the recipe. It looks delicious and the perfect way to celebrate FF!

    • Jan January 24, 2015 at 9:39 am Reply

      Thanks Julie. By the way, those martinis you posted look deliciously lethal!

      • Julie is HostessAtHeart January 24, 2015 at 2:50 pm

        They are very bad! Lethal should be in the name! Mike’s Lethal Martini’s!

  3. Emily @ culinarycorrespondence.com January 23, 2015 at 7:06 pm Reply

    YUMMY!!!!! Fava is indeed delicious. It’s so easy to make and also great for those on a budget. Thank you mom!

    • Jan January 23, 2015 at 9:20 pm Reply

      Hi Em,
      We had a big fava night last week which is what made me think of posting it. Happy coincidence that Beth took lots of photos while we were in Milos. Can you get yellow split peas in Vancouver????

  4. Elaine @ foodbod January 23, 2015 at 7:37 pm Reply

    Lovely dish!

    • Jan January 24, 2015 at 9:40 am Reply

      Thanks Elaine-another great thing about it is that it keeps well. Just heat it up the next day and don’t worry about the stuff you put on the top to serve-it tastes just great blended in.

  5. Beth @ Culinary Correspondence January 23, 2015 at 10:05 pm Reply

    Looks yum! Thanks for posting this recipe – I want to have it on hand at all times 🙂 I know the man will be requesting this! xoxo

    • Jan January 24, 2015 at 9:45 am Reply

      You can also make it without the tomato paste for plain fava. Put about a quarter cup of oil in the pot with the split peas and onion. Serve with lots of lemon, raw or carmelised onion and extra olive oil. Delish
      ps thanks for hunting out the photos-happy memories!

  6. skd January 24, 2015 at 2:18 pm Reply

    Fava!! Learnt something new today👍😃

    • Jan January 24, 2015 at 3:01 pm Reply

      Hope you try it-I don’t think you’ll be disappointed.

      • skd January 24, 2015 at 3:58 pm

        I am sure ☺

  7. Michelle @ Giraffes Can Bake January 24, 2015 at 2:58 pm Reply

    This look super yummy, great for the party!

    • Jan January 24, 2015 at 3:02 pm Reply

      Thanks Michelle!

  8. Selma's Table January 24, 2015 at 3:30 pm Reply

    Hi Jan – I love this sort of thing. I’ve been cooking butter beans in my slow cooker and then adding lots of flavours at the end. Thanks for sharing and Happy Fiesta Friday!

    • Jan January 24, 2015 at 11:13 pm Reply

      Hi Selma, all the best to you too! Thanks for dropping by….

  9. Butter, Basil and Breadcrumbs January 24, 2015 at 10:52 pm Reply

    Delicious! I really need to try this! A perfect dish for a party! ❤️

    • Jan January 25, 2015 at 9:22 am Reply

      Glad you like it. You can glam it up by serving the fava in little glasses or use it to stuff cherry tomatoes. Your bouche is bound to be amused!

  10. petra08 January 25, 2015 at 6:26 pm Reply

    I love fava! This looks delicious and a perfect party food for the Fiesta anniversary! 🙂

    • Jan January 25, 2015 at 10:54 pm Reply

      So glad you think so Petra!

  11. Hanin February 3, 2015 at 8:55 am Reply

    AAAAAhhh Jan’s fava!

    This recipe always reminds me of Milos and of good times together 🙂

    I must admit that I am not a big fan of beans (already mentioned for Beth’s Chili) but Thomas is a big fan and I am sure my friends will be too ! Thank you so much Jan for sharing!

    It would actually be a great addition to a Greek-Lebanese fiesta I would like to organize soon. Both cuisines are actually a lot alike!
    My next post will be under that theme too 🙂

    Thanks again and kisses to all

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