HOME > Chowhound > Home Cooking >

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

x
xena Jun 25, 2007 04:07 PM

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

Thanks for any help!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. b
    Budino RE: xena Jun 25, 2007 08:59 PM

    falafel!

    1. b
      BobtheBigPig RE: xena Jun 26, 2007 10:23 AM

      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
        RWCFoodie RE: BobtheBigPig Jun 26, 2007 10:35 AM

        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
          ChefJune RE: BobtheBigPig Jun 26, 2007 10:41 AM

          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. o
          OldTimer RE: xena Jun 26, 2007 10:45 AM

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

          1. u
            uluro RE: xena Feb 3, 2008 06:31 AM

            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. Pylon RE: xena Feb 3, 2008 07:03 AM

              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
                c
                chowjockey RE: Pylon Oct 25, 2010 02:39 PM

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

                1. re: chowjockey
                  s
                  sweetTooth RE: chowjockey Oct 25, 2010 03:39 PM

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

                2. re: Pylon
                  w
                  webgeekstress RE: Pylon Nov 27, 2012 11:49 PM

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

                3. im_nomad RE: xena Feb 3, 2008 04:02 PM

                  http://greatgrub.com/recipes/1727

                  egyptian falafel....calls for dry beans.

                  1. i
                    Ida Red RE: xena Feb 3, 2008 05:49 PM

                    Fava Bean Puree, (Greek dish).

                    1. k
                      KiltedCook RE: xena Feb 25, 2009 08:33 AM

                      Boil them in sufficient water for a couple hours with a couple of smoked ham hocks, some celery and onion.

                      1. b
                        Boreka_Boy RE: xena May 17, 2010 08:49 AM

                        Wow, this is quite an old thread, but if you've still got your dried favas, I just used a bag I'd picked up at a middle eastern store a while ago to make Hummus. I slow cooked em' in a bean pot in the oven, till almost all moisture was absorbed, (I thought great, what am I gonna do with this overcooked fava bean paste?) So I put it in the fridge, came a cross a lemon, added garlic powder (I know sacrilege...) and Tahina to taste, and I've got to say, it was at least as good as the stuff they sell refrigerated in the markets. Best part was, no food processor necessary, did it all in one bowl. Usually when I use the chick peas, and raw fresh garlic, it's not possible to get a fairly smooth consistency without the processor.

                        Show Hidden Posts