Sicilian Maccu: Whole Fava Bean Soup

Method

1. If using dried Whole Fava Beans, soak the beans overnight, then drain, place in a pan, cover with water or stock and cook until tender – about 20 minutes in a pressure cooker, 60 minutes if boiling.
   If using Canned Whole Fava Beans in Water, simply open the cans, drain and rinse the beans.
   If using dried Split Fava Beans, place the beans in a pan, cover with water or stock and cook until tender - about 15 minutes in a pressure cooker, 45 minutes if boiling.

2. If you’re using the leek and/or onion, chop and sweat in olive oil while the beans are cooking, then add to the beans.

3. Chop the fennel (if using leaves) and garlic finely, and remove the oregano leaves from the sprigs.

4. Add the fennel, oregano and garlic to the beans, and continue to cook for another 20 minutes. Blend thoroughly to break up the beans and other ingredients and give a thick, creamy consistency.

5. Serve drizzled with olive oil, seasoned with salt and pepper, and sprinkled with a few chilli flakes.