Ingredients

½lb broad beans ("butter beans" - some use Lima)
¾ cup high-quality organic olive oil
⅓ cup Marsala or other cooking wine
1 medium onion, coarsely chopped
2 large garlic cloves, finely chopped
½ cup celery, chopped
1 cup carrot, coarsely chopped or diced
2 ripe medium-sized tomatoes, chopped into large pieces or wedges
¼ cup parsley (add a bit more if dried)
1 tbsp oregano
2 bay leaves
1 cube vegetable stock dissolved in 1 cup water (or 1 cup homemade stock)
2 tbsp tomato paste (purée)
Pinch each of sugar, ground coriander and nutmeg
Salt and pepper to taste

Method

Soak dry beans in cold water for 24 hours. If kitchen climate is very warm, place bowl of soaking beans in the refrigerator.

Drain beans. Bring several cups of water to a hard boil and pour in soaked beans. Boil for several minutes, skimming off the foam that gathers at the surface of the water. Drain the beans but catch "bean water" in a bowl or other container. Set beans aside.

Pour olive oil into a deep pot. Add chopped garlic to oil and heat slowly. When you can smell the garlic heating up, add the onion and stir. When onion is opaque (becoming clear) turn heat up to medium-high and add remaining chopped vegetables, bay leaf, and the parsley and oregano. Add a pinch of salt to sweat the vegetables. This brings out the flavours.

Measure one cup hot water and add stock cube, or add prepared homemade stock and pour into vegetables. Bring to a low boil. Add tomato paste, sugar, ground coriander and nutmeg. Pour in the wine. Let simmer for 10 minutes, then add beans and bean water. Stir and cover.

Allow a low boil for 15 minutes, then reduce heat to low and simmer, partially covered, for 2-3 hours, checking occasionally. The beans are ready if they are only slightly soft, but still al dente. Sauce should be heavily reduced and not watery. Adjust seasonings to taste.