Classic yellow split peas mash (Greek Fava)

Traditional recipe from Santorini island where the best Greek fava beans (yellow split peas) can be found. It can be served as a meze along with other similar dishes and in Greece is, also, one of the favourite Lenten period delicacies

Ingredients (for 4 people):
500gr. of dry yellow split peas (preferably from Santorini)
1 yellow onion, finely chopped
1 tea-cup of good quality of olive oil
salt
pepper

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small black olives, capers, lemon wedges and spring onions to accompany

Method:
Put the fava in a colander and rinse well under running cold water.

Put in a large pot full of water and boil for 10 minutes in high heat. Take off the heat and drain in the colander.

In the same pot warm the oil in medium heat and sauté the onions,stirring with a wooden spoon until it starts browning. Add the fava in the pot and sauté for about 3 minutes stirring frequently. Add in the pot enough boiling water to cover the fava completely.

Cover the pot with the lid and leave the fava to cook in medium to low heat for about half an hour or more until thery are well cooked and become a pulp. Season with salt and pepper, stir and serve in a deep plate.

Leave on the side to cool down a bit, then drizzle with some olive oil and scatter on top with some capers and finely chopped spring or yellow onion. Serve while it is still lukewarm along with lemon wedges, olives and crusty bread.

Fava goes perfectly well along with white wine or tsipouro (a spirit similar to ouzo).