Fava with dill

ONE STEP AT A TIME

Let’s make it.

1. 01

   Soak the beans

   Cover the dried broad beans generously with cold water and soak for 8 hours. Drain and rinse.

2. 02

   Soften the onion

   Warm 15 ml of the olive oil in a saucepan over medium-low heat. Add the onion and cook for about 5 minutes until soft, without browning.

3. 03

   Cook until very tender

   Add the drained beans and 600 ml water. Bring to a boil, skim off any foam, then simmer gently for 40–55 minutes, stirring occasionally. Add a little hot water if the pan becomes dry. The beans should crush easily with a spoon. If there is excess liquid at the end, simmer uncovered until thick.

4. 04

   Make the purée

   Remove from the heat and let the bubbling subside. Add 30 ml olive oil, the lemon juice and salt. Blend carefully with a hand blender until smooth. Loosen with hot water, a tablespoon at a time, if needed; the purée will thicken as it cools.

5. 05

   Chill and finish

   Spoon into a shallow serving bowl. Let the steam escape, then cover and refrigerate for 1 hour. Just before serving, swirl the surface with a spoon and add the remaining 15 ml olive oil and chopped dill.