Dried fava beans with oregano
Here on Mount Athos, fava or broad beans hold a special place as one of our staple meals. Not only are they quick and easy to prepare, but they also boast exceptional nutritional value. As a result, we frequently incorporate them into our meals, especially during fasting periods. We invite you to experience the deliciousness of this monastery recipe firsthand and prepare to be amazed.
We cut off the black nose of the beans.
We put them to soak from the night before.
In the morning, we pour the water and put them in cold water to boil.
After 5-10 minutes, we strain them and pour hot water.
We add the beans and the coarsely chopped onions.
As soon as they are about to boil, we add the oregano, oil, lemon juice, salt and pepper.
We make sure that they are not left with liquids but only with the sauce.
Execution time may vary.
We use a sharp knife to remove the black tip of the beans.
We usually eat the inside of the beans and throw away the skin because it is hard.
