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Fava bean stew
Serves 6 Starters and mains
Ingredients
- 500g cracked dried fava beans
- 750g Swiss chard, washed and cut into 7.5cm lengths
- 2 splashes extra virgin olive oil, plus extra to serve
- red wine vinegar, to serve (optional)
- canned fish, dressed with olive oil, to serve
- chopped parsley, to serve
Method
Wash the fava beans then place in a large saucepan with a lid and cover with plenty of cold water – at least 10cm above the beans. Bring to the boil, skimming the surface of any white foam.
Reduce the heat a little, partially cover and simmer for 30 minutes, stirring once or twice. Add the Swiss chard and extra virgin olive oil, season with salt and pepper and stir well. Partially cover and cook for another 15 minutes until the greens are very tender.
Taste for seasoning and adjust if necessary. Spoon the soup into warmed bowls, drizzle with a little more extra virgin olive oil and a splash of vinegar, if you like. Scatter parsley over the dressed canned fish and serve alongside the soup.
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