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Fava-Bean Puree With Dill And Lemon


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1/4 cup plus 2 tablespoons extra-virgin olive oil

2 medium onions, finely chopped

1/2 pound split, dried fava beans (1 1/4 cups), soaked overnight and drained

1 medium Yukon Gold potato, peeled and cut into 1/3-inch dice

2 1/2 cups water

1 teaspoon sugar

1/4 cup plus 2 tablespoons fresh lemon juice


1/4 cup finely chopped dill

Warmed pita, for serving

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