It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.
This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.
To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.
This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.
Are you looking for Broad Bean recipes? Try Broad Bean and Butter Bean Dip, Glorious Five Bean Salad, and Tawa Broad Beans.
For our dried Broad Beans, we have Fava Bean Soup with Potatoes, and Dried Fava Bean Soup with Turmeric and Herbs.
Or perhaps you are looking for dips for your Mezza table? Try Green Tomato Salsa with Coriander, Roasted Cauliflower and White Bean Puree, Hummus, and Tomato and Chilli Jam.
Try some other Turkish dishes too. We recommend Beets in a Herbed Dressing, Semi Dried Tomatoes with Pomegranate Molasses, and Rose Petals and Yoghurt.
You can find all of our Dips here, or browse all of our Broad Bean recipes. You might like to look through all of our Turkish dishes. Or simply take some time to explore our Mid Autumn dishes.
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