Turkish Broad Bean Purée (Fava)

Method

Tap a step when it's done.

1. 1Soak the dried beans in water overnight, or for at least 2 hours if short on time. Drain, rinse a few times and pick out any dark bits of skin.
2. 2Heat the olive oil in a pot and cook the onion for 5 minutes until translucent. Add the beans and stir for 2 minutes.
3. 3Add the hot water, sugar and salt. Bring to a boil, skim off the foam, then simmer on low heat with the lid ajar for 40-50 minutes, stirring now and then.
4. 4It is ready when the beans have completely collapsed into a thick purée and a spoon drawn across the bottom leaves a trail for a moment. Stir often in the last 10 minutes so it doesn't catch.
5. 5Add the lemon juice and blend with a stick blender until smooth. If it's very stiff, add a few spoonfuls of hot water, remembering it thickens as it cools.
6. 6While hot, pour into a bowl or mold brushed with olive oil and smooth the top. Once at room temperature, chill for at least 3 hours until set firm enough to slice.
7. 7Turn out onto a plate and slice. Drizzle generously with olive oil and scatter with dill and red onion rings.