Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
COOKING INSTRUCTIONS Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour.
NOTES ON COOKING DRIED PULSES Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time. Cooked pulses can be used immediately or frozen for later use.Whole fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
These beans are the main ingredient in the traditional Egyptian dish of ful Mesdames (try it for breakfast with a fried egg!) and perfect for hearty baked beans.
Grown in Britain since the Iron Age, fava beans are delicious, nutritious and good for the soil.