Velvety Fava

SERVINGS 5

PREPARATION TIME 30 MINUTES

INGREDIENTS

1. 500g Fava beans
2. 2 medium onions, cut into thick slices
3. 1 1/2 liters water
4. 1/4 cup olive oil
5. 1 sprig fresh thyme
6. Salt
7. 2 dry, dehydrated onions
8. 4 tbsp olive oil
9. 2 tbsp capers
10. 1 tbsp vinegar

INSTRUCTIONS

1. Place the fava beans in a bowl and cover them with water. Let them soak for 30 minutes. Drain them.
2. Heat olive oil in a heavy-bottomed pot. On medium heat, cook the coarsely chopped onions with the thyme for 7-8 minutes until they become translucent and soften.
3. Add the fava beans and water. Stir until it comes to a boil. Once boiling, lower the heat. Remove the thyme and let it simmer. Occasionally skim off the dark foam that rises to the surface.
4. Let the fava simmer for about 50 minutes (depending on how tender the beans are). Do not stir as it simmers, as it may catch. Let it nearly dissolve from the boiling. Salt the fava near the end of the cooking. Purée it with a hand blender or in a regular blender. For a smoother texture, pass it through a fine sieve. You can serve it plain with olive oil and lemon or pair it with other ingredients.
5. For married fava: Dice the onions into medium cubes and add them to a deep frying pan with the olive oil. Cook them on medium heat for 10 minutes, stirring frequently to caramelize. Be careful not to let them darken, as they will become bitter. Deglaze with vinegar and add the capers. Mix the caramelized onions with the fava, or serve the fava and top it with the onions.