8 oz Dried fava beans, soaked
1    Onion, quartered
1 1/4 ts Salt
2 ts Lemon juice
2 tb Olive oil
1 1/2 tb Parsley
1/2 ts Salt
Pepper
1    Garlic clove, minced

Drain the beans & slip them out of their skins. Set the skinned beans in a
pot with the onion & just enough water to cover. Turn the heat to medium,
bring to a boil, add salt & reduce to a simmer. Cover & cook until the
water has almost evaporated & the beans are tender & pulpy, 20 to 25
minutes. Drain the beans. Mix together the lemon juice, olive oil, parsley,
salt & pepper. Toss with the garlic & the cooked beans. Serve as part of an
antipasto plate or as we would serve a potato salad.