Categories: Salads, Greek, Appetizers 
      Yield: 8 servings 
  
  1 1/2 c  Fava or butter beans, soaked 
    1/3 c  Extra-virgin olive oil 
    1/2 c  Finely chopped onion 
      1 ea Garlic clove, finely chopped 
    1/3 c  Finely diced carrot 
    1/3 c  Finely diced celery 
      1 ea 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.