1 1/2 c  Fava or butter beans, soaked
1/3 c  Extra-virgin olive oil
1/2 c  Finely chopped onion
1    Garlic clove, finely chopped
1/3 c  Finely diced carrot
1/3 c  Finely diced celery
1    Bay leaf, crumbled
2 1/2 tb Minced flat-leaf parsley
Sea salt, to taste
1/2 ts Freshly ground black pepper
1 sl Coarse-grain bread
-- crust removed, and soaked
-- for 5 minutes in:
2 tb Olive oil
1 sm Lemon, juiced

–FOR SERVING–
1 pn Paprika

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. Saute
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.