8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3″ of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2″ pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta

Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.

(from www.fooddownunder.com)

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