Bobove Pihtije/Vegan Mashed Fava Beans

Directions

• Soak your beans overnight if they are not peeled. I buy peeled fava beans so it’s not necessary to soak them that long.
  
  To soak peeled fava beans, place your beans in a large bowl and fill the bowl with water. Keep in mind the beans will expand as they soak so use a very large bowl. Soak for 2-3 hours.
• When your beans have doubled in size, drain them and place the beans in a large pot. Fill the pot with water enough to cover the beans about 2 inches / 2 prsta from the surface. Cook the beans on medium heat until fully cooked.
  
  Important note: While the beans cook, they will release a white foam that will float to the top. Every so often, stir the beans and use a slotted spoon to remove the foam and discard it. You will need to do this 3 or 4 times while the beans cook.
• As the beans cook, you will notice that the liquid will become thicker. Test the beans by mashing them with a fork to determine if they are cooked completely. You shouldn’t need to add any additional liquid to the pot but if at any time the beans are not covered by liquid add a small amount of water just enough to cover them.
• Once the beans are cooked, turn off the heat and remove the pot from the burner.
• Place 2 large bowls side by side on your work surface close to the pot. Over one bowl place a fine mesh strainer. Using a ladle, spoon 2-3 spoonfuls of the beans and liquid at a time into the strainer. Let the water drain through the mesh and very gently stir the beans to get as much water as possible to drain. If the beans have broken up while cooking, be very gentle.
• After all the water has drained, move the strainer over to the 2nd bowl. Now, using a spatula or wooden spoon, mash the beans against the sides of the strainer to push them through the fine mesh. This will turn the beans into a paste. Once all the flesh has passed through the mesh strainer, take any remaining pieces that are left in the strainer and put them aside/throw them away.
• Continue this draining and mashing process until all of the liquid and beans has been processed from the pot.
  
  Remember: First drain the liquid in one bowl then mash the beans into the other bowl. Do not discard the drained water. You may use it in the next step!
• After you have passed all your beans through the mesh strainer you will have 2 bowls. One full with liquid, one full with the bean paste. Stir the bean paste and determine how thick it is. For this dish to set, the beans need to be the consistency of applesauce or thin mashed potatoes. If your mashed beans are too thick, add one ladleful of the drained liquid at a time until you achieve the consistency described above. Remember, it should feel like applesauce.
• Once the thickness is right, to the beans add in the salt, Vegeta, and grated garlic. Stir to incorporate everything well.
• Transfer the mashed beans to the dishes you will use for serving. It’s best to use soup dishes or bowls that are not too deep. You don’t want your slices to be too tall. Examine your available dishes to determine what will work best. If making for a party, use a rectangular baking pan.
• Use a spoon or spatula to flatten the surface of the beans in the dish. Make the surface as smooth as possible and clean the sides of the dish as needed.
• Place in a cool room or in the refrigerator to set. If I don’t have room in my refrigerator and it’s cool outside, I place the dishes on a large serving tray or flat surface, open the window, and set it that way.
• Topping/Zaprška
• Before serving and after the beans have completely set and are cool, make the topping/zaprška.
• In a skillet add in the oil. The amount you use will depend on the number of dishes you need to cover. For this recipe, I ended up with 5 dishes so I used 1 cup of oil.
• Heat the oil on medium heat until hot. When the oil becomes hot, add in the minced garlic and turn off the heat. When the garlic rises to the surface remove the skillet from the hot burner and add in the paprika (aleva paprika). Stir to combine and then while still hot, spoon over the top of each plate to cover the surface. Use just enough to cover the surface of each dish.
• Serve immediately and refrigerate any leftovers.