Before you can cook the dried beans, wash them and let them soak overnight in a bowl with plenty of unsalted water until the volume has roughly doubled. Then rinse the beans again and bring them to a boil in a large saucepan with plenty of water, a little salt and oil.
As the water and beans heat up, a white foam made of starch and protein collects on the surface, which you have to skim off carefully, otherwise it will overflow quickly. Now add half a chopped onion and let it simmer on medium heat for about 90 minutes in the covered saucepan.
If the fava beans start to crumble, you can take them off the stove and let them cool down a little before you can puree them into a fine pulp in a food processor.
Finally, a good Schwapps of olive oil, some lemon juice and a small handful of chopped onions come over your fava and if you like it, you can add a few pickled capers - an absolute super match for me.
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