© TPH & llizard aka ejm 2002
dried fava beans (aka faba, broad beans)
- Sort through and wash beans well. Cover generously with cold water and leave to soak overnight.
- The next day, remove any floaters. Drain and rinse. In a large pot, put beans and enough fresh water to cover the beans well. (DO NOT ADD SALT!!!) Bring to a rapid boil. Immediately turn the heat down to a low simmer. Add some chopped onion and oregano. Cover, and simmer gently for one to two hours or until beans are tender. The outer husks will still be quite chewy when the insides are soft. They are done when the insides are soft.
- In a skillet, heat the olive oil. Saute the garlic til it is just turning gold. Set aside.
- When the beans are tender, add salt. The salt stops the beans from getting much softer. Drain the beans but reserve the liquid. Rinse the beans in cold water and chop coarsely. Use a potato masher to mash them more, adding liquid as needed. Gently stir in fresh lemon juice, half the garlic and olive oil. Pour the remaining garlic and olive oil over top. Sprinkle with chopped mint. Let sit for an hour or so to meld the flavours.
According to The Brilliant Bean by Sally and Martin Stone, most dried beans double in volume and weight after being soaked and
cooked. But they say that soybeans and chickpeas can triple and
As a general rule, 1 cup (8oz) of dried beans increases to 2 to 2+1/2 c (1 to 1+1/4 lb) of cooked beans. One cup of dried beans is usually enough to serve four as a side dish.
(1 lb = 453.6 gm)