Fava Bean Stew with Garlic, Thyme, and Bay Leaves
1 lb. dried fava beans
1⁄4 cup extra-virgin olive oil,
plus more, to taste
6 cloves garlic, quartered
5 sprigs fresh thyme
2 bay leaves
1 large yellow onion, roughly
5 cups chicken broth
Kosher salt and freshly ground pepper,
2 tbsp. fresh lemon juice
Slices of country-style bread
1. Put the fava beans into a large bowl, cover with water by 3", and let soak in the refrigerator for 8 hours or overnight.
2. Drain fava beans; set aside. In a 4-quart saucepan, heat oil over medium heat. Add garlic, thyme, bay leaves, and onions; cook, stirring occasionally, until soft and lightly browned, about 15 minutes.
3. Add the fava beans and broth and bring to a boil over high heat. Reduce the heat to medium-low and cook, partially covered, stirring occasionally, until the beans are tender and the broth has thickened slightly, about 2 1⁄2 hours.
4. Season the fava bean stew with salt and pepper and stir in the lemon juice. Transfer to a serving bowl and drizzle more olive oil over the top. Serve with the bread.
SERVES 4 – 6