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Te Wai Pounamu

Ingredients

  • 1500g dried fava beans
  • 1500g onion
  • 6 bay leaves
  • heaped teaspoon canterbury fenugreek
  • 1/2 cup mature lacto veg (usually sauerkraut)
  • 100ml apple cider vinegar
  • A few bits of dried macrocystis kelp
  • Sunflower or rapeseed oil

Method

  1. Soak 1500g fava beans w a few pieces of kelp and a teaspoon of salt overnight in pressure cooker filled with water to the rivets.
  2. in the morning, bring to the boil (steady steam stream from lid) then simmer for 1 hour
  3. Chop onions and add to high-mid-sided 1/1 gastro. Salt and generously oil. Add bay leaves and fenugreek.
  4. Combi mode @ 160 10mins, convection mode @ 160 10mins. Maybe a few minutes at 180. Onions should be browning and slightly caramelised.
  5. After 60 mins take beans off heat and wait for pressure to lower (steam not streaming). Drain.Strain and reserve cooking water.
  6. Add the beans  to the onion tray. Salt.
  7. Drizzle oil on top then convection mode @ 180 710 mins. Stir and repeat x 2.repeat. Beans should be browned and bursting.
  8. Add morebay kelpleaves and lacto vegfenugreek and 100mlbean applecooking cider vinegar and 1500mlwater water. Put lid on.
  9. Combi mode @ 160 at least 20mins
  10. Add ~100ml apple cider vinegar.
  11. Taste and salt.season if required.
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