3 pounds mid-season fava beans
½ cup olive oil, plus more for seasoning
Salt and pepper
2 cloves garlic, peeled and chopped fine
½ bay leaf
1 small sprig rosemary
1 sprig thyme
Shuck and skin the fava beans as directed. Warm the olive oil in a shallow sauté pan and add the beans with a sprinkle of salt. Add the garlic, herbs and ¼ cup water.
Cook the beans at a slow simmer, stirring frequently and adding water as needed to prevent scorching, for about 30 minutes, or until beans can be easily mashed.
Remove and discard the herbs and mash the beans with a wooden spoon or purée them through a food mill or food processor. Taste and season with salt, pepper, olive oil and drops of lemon juice.
Serve on grilled bread.