1. peel and dice the onion and 2 cloves of garlic. Boil fava beans with 800 ml cold water, skim off the foam. Fold in onion and garlic cubes, bay leaves, 40 ml olive oil, 1 tsp salt and enough black pepper.
2. open beans over low heat, stirring occasionally, until tender and liquid is absorbed, about 1 hour. Remove bay leaves. Cool beans a tiny bit, mash with a blender, re-season and transfer to a platter or shallow baking dish form.
For the sauce, roughly chop the dried tomatoes, peel and finely chop the third clove of garlic, and roughly chop the mint and basil leaves. Blend everything with 40 ml of olive oil until you get a thick sauce. Fold in a little more olive oil if needed. Pour the sauce on the fava and serve the entrée with fresh bread.
If you prepare the puree the day before, take it out of the refrigerator 1 hour before serving and mix it repeatedly.
If necessary, add 1-2 tbsp of water.