Fava Bean Stew with Garlic, Thyme, and Bay Leaves

This is a country dish that is commonly served as an accompaniment to meze—a traditional assortment of small plates—at Kamares Taverna, in the southern town of Lofou. It is often eaten with freshly baked bread, which is used to sop up the aromatic broth. Be sure to choose dried fava beans that have their seed coat still intact; if hulled and split, they'll disintegrate when cooked.