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1
In a large heavy saucepan bring 3 quarts water to a boil over high heat.
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2
Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt.
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3
Cover and simmer until the beans are tender, about 1 1/2 hours.
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4
Drain in a colander and rinse under cold running water until cool enough to handle.
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5
To peel the beans, gently pull open the dark end of the skin of each bean with the tip of a small sharp knife or with your fingernail, and peel back the skin.
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6
Discard the skins.
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7
Put the peeled beans in a bowl.
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8
In a heavy large saucepan heat the olive oil over medium-high heat.
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9
Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally.
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10
Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.
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11
Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute.
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12
Stir in the tomato paste and 7 1/2 cups water.
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13
Bring to a boil over high heat.
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14
Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
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15
Add the fava beans and continue simmering until the beans are tender, about 1 hour.
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16
Serve immediately, or cool, cover, and refrigerate for up to 3 days.
