Fava beans with pear and figs

2-3T olive oil
1 cooking onion
1 pear, coarse chop
2 stalks of fennel, diced. Fronds in that are ok
4-5 cloves garlic
6 or 7 dried figs
1-3 carrots, coarsely chopped
2 guajillo chilis (this only adds to the flavor profile but will not add spice. Use a whole fresh jalapeno to add spice)
2 cups dried fava beans*
2 c dry white wine (I used a sauvignon blanc)
1 quart veggie broth

Saute the onion in olive oil in the bottom of a heavy dutch oven (e.g., le crueset) until it starts to brown a little. Add the pear and cook another minute.till the pear softens just a bit. Add the fennel and whole garlic cloves, carrots, cook another minute till the fennel green brightens. Deglaze the pan with the wine.  add the rest of the ingredients and be sure the beans are fully covered by the liquid. Cover, place in 300-350 deg oven for 2-3 hours, till beans softened but not mushy. Check halfway through cooking time to ensure there is enough liquid for the beans.

Once finished, look around for the garlic cloves, mush them, and incorporate them.

*variation- if you prefer a "creamier" bean texture, use large lima beans (gigantes). The favas were more al dente when I followed the above recipe, which was nice.

I didn't salt or pepper my recipe, I find there is enough salt from the broth. That's a taste thing, too!
Please add suggestions or variations below!