This recipe makes for a fine antipasto.

Ingredients

* 8 oz. dried and peeled fava beans, rinsed and drained
* salt
* 4 Tbs. olive oil
* 1 lb. fresh spinach, trimmed and cut into small pieces
* 1 lg. ripe tomato, seeded and chopped
* 1 C. mild black olives, pitted and coarsely chopped
* 1 C. arugula
* 1/2 C. sweet pickled peppers, drained and sliced
* 1/2 C. thinly sliced cucumbers
* 2 green onions, thinly sliced

Directions

Place beans in a large pot with cold water to cover by 1 inch and 1 tsp. salt. Bring the water to a simmer and cook over low heat until very soft and all the liquid has been absorbed. Should take 1 hour. Put the greens in a large pot with 1/4 C. water over medium heat. Add salt to taste. Cover and cook for 5 minutes. Drain well. In the pot, mash the beans until smooth. Taste for salt. Stir in the oil. Spread the fava beans on a warm serving platter. Drizzle with olive oil to taste. Place vegetables around the edge. Serve.

Serves 6.

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