Ingredients
2 pounds fresh, young fava beans
2 bay leaves
1 whole head garlic
Salt and freshly ground pepper
4 green peppers, cut in 1/2-inch dice
1/4 cup olive oil
1 cup diced onion
4 tomatoes, peeled, seeded, and diced
Preparation
Shell beans; place in a large pot with enough water to cover by 2 inches. Add 1 bay leaf, garlic, salt, and pepper. Cook over low heat until tender, about 15 minutes. Drain, reserving liquid; discard garlic.
In a medium saute pan over high heat, cook peppers in oil until golden brown. Lower heat; add onions, tomatoes, and remaining bay leaf, and cook until very soft, about 15 minutes.
Remove bay leaf and pass mixture through a food mill, adding a few cooked beans and enough reserved bean liquid so that mixture resembles a very thick soup.
Return to pot with rest of beans. Add more bean liquid if mixture seems too thick, and cook 15 minutes longer.
