Level: Sous Chef

This is how “Pihtije od boba” (fava bean terrine) look once they reach the table.

Set in deep plates, cut into small cubes, and finished with a simple dressing of gently fried ground paprika and oil. No decoration, no reinterpretation, just the dish as it has always been served.

The texture is delicate but firm, the flavour subtle and earthy, and the paprika oil does what it does best: it warms everything up without overpowering the base. It’s a dish that doesn’t ask for attention, but rewards it.

Traditional, humble, and deeply regional. This is one of those foods that tells its story quietly, through texture and temperature rather than bold seasoning.

Recipe as requested by dear Sarah @empressdalekhotmail-com

Fava Bean Terrine (Serbian Pihtije od Boba)

Ingredients

500 g dried fava beans

1 small potato

1 small onion

2–3 cloves garlic

Salt, to taste

Ground black pepper

1 bay leaf (optional)

Water

For serving (traditional topping):

Vegetable oil

Ground sweet paprika

Garlic (finely chopped or crushed)

Method

1. Soaking the beans

Rinse the fava beans and soak them in cold water for at least 12 hours, preferably overnight. Discard the soaking water.

2. First boil

Place the beans in a pot, cover with fresh cold water, and boil for 10–15 minutes. Discard this water to improve digestibility.

3. Main cooking

Add fresh water again, then add the peeled potato (cut into large chunks), the onion (quartered), and the bay leaf. Simmer over low heat until the beans are completely soft, about 60–90 minutes.

4. Puréeing

Remove the bay leaf. Blend the beans and potato using an immersion blender or pass through a food mill until smooth and thick.

5. Seasoning

Add the crushed or finely chopped garlic, salt, and black pepper to taste. Return briefly to the heat (2–3 minutes), stirring to combine the flavors.

6. Setting the terrine

Pour the hot mixture into deep plates or molds. Let cool at room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.

Serving

Before serving, gently heat the oil, add the ground paprika (do not let it burn, the pepper can be spicy if you like), and spoon it over the terrine. Add extra garlic if desired.

Tips

For a firmer texture, reduce the amount of water during the final cooking stage.

For an extra-smooth finish, pass the purée through a fine sieve.

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