INGREDIENTS

  • 3 lbs fresh fava beans or cranberry beans or lima beans , pods discarded
  • 2 yellow onions , large with ends removed and skinned
  • 1 carrot , peeled and cut into quarters
  • 2 stalks celery , cut into quarters
  • 4 garlic cloves , whole
  • 2 garlic cloves , thinly sliced
  • 1 bay leaf
  • 1/4 cup sage , fresh and thinly sliced
  • 1/3 cup roasted red peppers, diced
  • 1/2 teaspoon anchovy paste
  • 2 tablespoons olive oil
  • salt and pepper

DIRECTIONS

  1. Slice the onions into thin slices.
  2. In large pot, heat the oil at medium-high heat.Add the onions; do not stir until onions start to brown.
  3. Lower heat and continue browning for about 20 minutes.You want the onions to brown evenly, but be careful they don’t burn.
  4. Add carrots, celery, whole garlic cloves, and bay leaf.Cook for another five minutes.
  5. Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch.Bring to a simmer.
  6. Check beans after simmering 30 minutes; they should be almost soft.
  7. Cook another 10-20 minutes, or as needed.Remove from heat, drain, and reserve liquid.Remove carrots, celery, bay leaf, and garlic.
  8. Heat a saute pan over medium heat and add a tablespoon of olive oil.Add sliced garlic, anchovy paste, and roasted red peppers.Cook until garlic starts to brown.
  9. In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid.Season with salt and pepper.
  10. Serve with a first-rate crusty bread.