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What should I do with a bag of dried fava beans?

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No clue. The recipes I've seen are for fresh and so far I've never used either.

Thanks for any help!

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    1. I'd be tempted to make "ful maddamas," a middle eastern staple which consists of favas, onions and fresh parsley. It's somewhere between a stew and a warm salad, served with pita bread. You can cook the favas as you would other dried beans, i.e, soaking overnight (or the quick-soak-bring-to-a-boil-let-cool-for-one-hour method). They take a long time to cook, 2-3 hours. Have fun!

      2 Replies
      1. re: BobtheBigPig

        I love fava beans but I have to admit, I've never used the dried ones so I started searching and found this recipe that sounds delicious to me - it sounds like hummus but made with favas rather than garbanzos - check out this link:
        http://fooddownunder.com/cgi-bin/reci...

        Let us know if you try it and how it turns out...

        1. re: BobtheBigPig

          This ("ful maddamas") is a really delicious dish. You'll be glad if you try it.

          I soak dried favas, then take the outer skin off, and they don't take quite as long to cook as above. You have to time by texture, however.

          I also have been happy with cooking them and while they are still hot, tossing them with thinly sliced red onion, freshly chopped parsley and garlic, and dressing them with a very lemony vinaigrette. Chill several hours to allow flavors to meld, and serve at room temp. Great picnic side.

        2. I have had some pretty good cassoulet using dried favas...even in Paris. I prefer great northern, but favas were pretty good.

          1. My mother and grandmother's recipe using dried fava beans: soak 1 pound of dried fava beans overs night in water. Next day peel by squeezing each bean with fingers. Then place in a 3 qt. pot and cover with cold water; bring to a boil, then lower to simmer. Keep an eye on it and lower heat if it seems to be boiling to fast.
            After about 15 min. the beans begin to break up. Allow to cook until it becomes a paste, then add 1 teaspoon salt and up to 1 cup of virgin olive oil.
            Serve this over hot homemade egg noodles.

            1. I've heard they are good with liver and Chianti. (I can't believe no one posted that yet....) :D

              3 Replies
              1. re: Pylon

                Hannibal Lechter just loves them this way! Sl-u-u-r-p!! Slp! Slp!

                1. re: chowjockey

                  Heh heh.. I'm sure he meant fresh favas though.

                2. re: Pylon

                  Actually, in the book, it's a nice Amarone, not Chianti, which is a much better match.