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500g canned fava beans

2 tablespoons olive oil

1 medium onion, finely chopped

3 tablespoons extra-virgin olive oil

1 teaspoon finely chopped fresh dill (can also use frozen)

2 tablespoons fresh lemon juice

¼ teaspoon brown sugar

sea salt, to taste

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FOR THE SAUTÉED PEPPERS:

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2 tablespoons olive oil

1 red (bell) pepper, deseeded and diced

2 garlic cloves, finely chopped

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1. If using frozen beans, place in a medium pan and simmer gently in lightly

   salted water for about 4 minutes, or until tender. If using fresh beans, simmer

   the podded beans in a pan of boiling water for 2 minutes. Drain and refresh

   under cold running water, then leave to cool in a bowl. When cool enough to

   handle, gently separate the outer shells with your fingers to pop out the

   bright green beans inside and place in a bowl – this is a little time consuming

   but well worth the effort for the best texture and flavour.

2. Heat the olive oil in a wide pan over a medium–high heat, add the onion and

   sauté for 5 minutes, stirring often until softened. Remove from the heat.

   Place the prepared broad beans, sautéed onions and 2 tablespoons of the

   extra-virgin olive oil in a food processor and purée until smooth. Transfer to

   a medium bowl and stir in the dill, lemon juice, brown sugar, remaining

   tablespoon of extra-virgin olive oil and season with salt to your taste.

   Combine well.

3. FOR THE SAUTÉED PEPPERS, heat the olive oil in a pan over a medium–high

   heat, add the pepper and sauté for 5 minutes, stirring often. Add the garlic,

   season with salt and sauté for a further 2 minutes. Remove from the heat, stir

   in the reserved dill and set aside to cool. Leave in a separate container in fridge.

4. When ready to eat, put the fava on a serving plate. Sprinkle the

   sautéed peppers around and a little over the top and drizzle with any

   remaining oil. Serve cold or at room temperature.

5. If using dried beans. Place 200 g (7 oz) dried broad (fava) beans in a

bowl of cold water and soak overnight or for at least 6 hours. Drain and

rinse, transfer to a pan and cover with water. Gently boil for 10 minutes,

then simmer for 30 minutes, partially covered, or until fully cooked. Drain

and set aside to use in the recipe.