Shell about 1kg or 2lbs of fava beans (to be precise, I had 36 pods). It ends up being around 340g/12oz after shelling. Feel free to use pre-shelled beans.

If measuring by cup, it's 600ml or 2 1/2 US cups of shelled beans.

Bring a pot of water to a boil. Add beans to boiling water and cook for no longer than 2 minutes. Over cooking makes them too soft when removing the outer skins.

Drain boiling water and immediately dunk fava beans in ice water or running cold water until cooled. Remove beans from their outer skins by pinching of the very end of the skin and simply squeezing out.

Cut garlic into thin slices and chop up the rosemary.

Heat about 3 Tbsp olive oil in a pan. Add beans, garlic, rosemary and salt. Also add about 1/4 cup water.

Cook beans on medium heat until soft enough too mash with a fork. If beans start to dry out during cooking, add a little more water.

When softened, mash into a rough paste. Add more salt if you want. Mix in another Tablespoon of olive oil and it's all set! Serve immediately or at room temperature,

Serve as a spread for bread or along with grilled meats, fish, etc.