SICILIAN BRAISED FAVA BEANS
Source: The Bean Book by Roy F. Guste, 2001

1 lb. dried fava beans, soaked overnight
8 cups water
2 medium yellow onions, chopped
4 medium tomatoes, coarsely chopped
1/2 cup tomato puree
1/2 cup chopped parsley
1 cup coarsely chopped celery
2 tsp salt or to taste
1 tsp freshly ground black pepper or to taste
1 tsp hot dried red pepper flakes
6 lettuce leaves for garnish
3/4 cup freshly-grated parmesan cheese
1/2 cup olive oil

Drain and rinse the soaked fava beans and skin them by squeezing them by an edge, hard enough for the bean to slip out of its skin. Discard the skins. Put fava beans in a saucepan. Add water to cover, the copped onions, tomatoes, and tomato puree.

Bring to a boil then reduce heat to simmer, cover and cook for 1-1/2 hours, or until the fava beans are tender, but not mushy. Add more water, if necessary, during cooking.

Transfer the fava bean mixture to a bowl. Add the parsley, celery, salt, pepper, and dried red pepper flakes. Cool to room temperature.

Line salad plates with lettuce leaves and spoon the beans onto the leaves. Top the beans with freshly grated parmesan cheese and sprinkle lightly with olive oil. Serve at room temperature.