Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dried fava or butter beans soaked
                        -- overnight in water
     1/3  cup           extra-virgin olive oil
     1/2  cup           finely chopped onion
   1                    garlic clove -- finely chopped
     1/3  cup           finely diced carrot
     1/3  cup           finely diced celery
   1                    bay leaf -- crumbled
   2 1/2  tablespoons   minced flat-leaf parsley
                        sea salt -- to taste
     1/2  teaspoon      freshly ground black pepper or more to
                        -- taste
   1      slice         coarse-grain bread crust removed -- and soaked for 5
                        ****** -- MINUTES IN*** -- minutes in:
   2      tablespoons   olive oil -- (or to taste)
   1      small         lemon -- juiced
                        ***for serving***
   1      pinch         paprika -- (generous)

Preparation:

Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry. Heat 2 tablespoons of the olive oil in a large heavy skillet. Sauté the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon. Transfer to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste. Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika. To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6