Greek-Style Fava Beans and Tomatoes
- 2 cups dried fava beans or other large, white beans
- 7 cups water
- 6 tablespoons olive oil
- 1 onion, coarsely chopped
- 2 large tomatoes, coarsely chopped
- 2 bay leaves
- 2 sprigs fresh thyme
- 6 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
This dish makes a nice meal with a green salad and a crusty country loaf.
- Rinse the beans thoroughly, removing any dirt or stones, then place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the beans are nice and tender.
- While the beans are cooking, heat 2 tablespoons of the oil in a sauté pan and sauté the onion until lightly browned, about 7 minutes. Add the tomatoes, bay leaves, and thyme to the pan and cook briefly.
- Drain the beans and toss them with the tomato-onion mixture. Using a garlic press, press the garlic into the beans, and add the remaining 4 tablespoons olive oil and the lemon juice. Add salt and pepper to taste.
- Serve hot or warm.