Invite many friends over to help you peel the buggers.

Place beans, carrot, onion, jalapeno and garlic cloves in large pot with about an inch of cold water to cover. Bring to a boil. Reduce heat to low and simmer, uncovered, for about an hour, until beans are tender.

Drain.

Process everything in a food processor, mouli or blender. Alternately, mash by hand like a fiend.

Add chopped parsley and cilantro, lemon juice and olive oil. Season with sea salt and pepper.

Chill covered at least two hours before serving.

Nice on flatbread or as a dredge for crudite including carrots, celery and radishes.

Keeps for three days in the fridge.

Serves 6 to 8, enough for a modest fava shelling party.