4 servings

Hands on: 20 minutes Total time: 20 minutes

MOST POPULAR STORIES Porn industry seeks $5 billion federal bailout Reports: Smoltz set to sign with Red Sox Police: Mother helped husband rape their daughter Cowboys release Pacman Jones after hearing ESPN report Grief, outrage at vigil for slain bartender
EMAIL THIS PRINT THIS MOST POPULAR
Related: • More on food and drink • Search ajc.com's recipes

Medidith Ford: Fresh fava beans are almost as hard to come by as fresh pig's blood. This snappy recipe uses canned. Liver is optional.

1 (19-ounce) can fava beans

2 fresh plum tomatoes, diced

1/2 onion, diced

1/2 cucumber, diced

1 clove garlic, minced

1/4 cup minced fresh parsley

Juice of 1 lemon

3 tablespoons olive oil

Salt and pepper to taste

In a large bowl, toss together the fava beans, tomatoes, onion, cucumber, garlic and parsley. Add the lemon juice, olive oil and salt and pepper. Make sure to make a "pft-pft-pft-pft" sound as you eat for the full effect.

Per serving: 270 calories (percent of calories from fat, 35), 11 grams protein, 35 grams carbohydrates, 8 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 13 milligrams sodium.

Bob Longino: It may be the definitive moment in horror film history. Anthony Hopkins staring so deeply and eerily at Jodie Foster. "A census taker once tried to test me," he says in the Oscar-winning "The Silence of the Lambs" (1991). "I ate his liver with some fava beans and a nice chianti." Then he utters that creepiest of sounds — "pft, pft, pft, pft, pft" — like he's sucking down slivers of bloody meat.

And why shouldn't Hopkins? Hannibal Lecter be a gastronome? After all, he?s got a copy of Bon Appetit in one of his cells.