1/4 c. whole garlic
3/4 heaping (a heaping is 4 to 5 tbsp.) salt
2 lbs. Fava beans

Soak Favas overnight. Cut out black eyes; put in pan with fresh water. Peel apart garlic and let cook with Favas for 1 hour and 15 minutes or until soft. Then add salt. Let cook for 5 minutes longer, then drain 3/4 of the water. Keep 1/4 of the water to add to the gravy. While Favas are cooking, make gravy.

GRAVY:

1 big heaping spoon Crisco
Dash of allspice
Dash of black pepper
1 big onion, diced
14 oz. bottle ketchup
3 chopped hot red peppers

Saute onion in Crisco. When soft, add all other ingredients. Add ketchup last. When Favas are done, rewarm gravy about 5 minutes. Now adding red peppers, add to Favas. Keep stirring for about 5 minutes. Add gravy a little at a time.