From Cool Beans cookbook:

Lebanese-Style Ful Moudammas

4 to 6 servings

1/2 cup extra-virgin olive oil
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon kosher salt
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground caraway
2 teaspoons freshly ground black pepper
1/4 cup crushed tomatoes
2 cups dried whole mini fava beans, soaked overnight and drained
Water
1/2 cup chopped flat-leaf parsley
1 lemon

Pour the olive oil into a Dutch oven or large stockpot over medium-low heat. When it shimmers, stir in the onion, garlic, and salt. Cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the cumin, coriander, caraway, pepper, and tomatoes and cook until the tomato has thickened slightly and the spices are well incorporated, about 2 minutes.

Add the fava beans and 6 cups water. Bring to a boil, then reduce the heat to low, cover, and cook until the beans are creamy and their skins have softened, 2 to 3 hours. Uncover, increase the heat to medium, and continue cooking until the liquid is slightly reduced and tastes very rich, 15 to 20 minutes.

To serve, spoon the beans into a bowl and top with the parsley and a squeeze of lemon.

Note: Don't skip the overnight soaking of the fava beans. That is the key to cooking them in a reasonable time. Make sure to look for small favas, which are harder to find but worth the trip to your favorite Middle Eastern market. Serve with flatbread if you'd like.