Hilda's Favas

• 2 pounds dried fava beans
• 1 tablespoon salt
• 3 tablespoons extra-virgin olive oil
• 4 bay leaves, torn into quarters
• 1 1/2 teaspoons crushed red pepper flakes
• 2 cups finely chopped yellow onions
• 1 cup finely chopped green bell peppers
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon minced garlic
• 2 (6-ounce) cans tomato paste
• 7 1/2 cups water
• 2 (4-ounce) pieces andouille or chorizo, sliced and cooked

1. In a large heavy saucepan bring 3 quarts water to a boil over high heat.
2. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt.
3. Cover and simmer until the beans are tender, about 1 1/2 hours.
4. Drain in a colander and set aside until ready to use.
5. In a heavy large saucepan heat the olive oil over medium-high heat.
6. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally.
7. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
8. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute.
9. Stir in the tomato paste and 7 1/2 cups water.
10. Bring to a boil over high heat.
11. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
12. Add the fava beans and continue simmering until the beans are tender, about 1 hour.
13. Toss with andouille or chorizo.
14. Serve immediately, or cool, cover, and refrigerate for up to 3 days.

beans, salt, extravirgin olive oil, bay leaves, red pepper, yellow onions, green bell peppers, parsley, garlic, tomato paste, water, chorizo

Taken from www.foodnetwork.com/recipes/emeril-lagasse/hildas-favas-recipe2.html (may not work)