Broad Bean Dip with Wilted Greens and Roasted Onions

Spring and Broad Beans go together like birds of a feather. But when the fresh green pods of these green-flavoured beans are no longer available, we are fortunate to have dried broad beans. These come in several sizes and colours – the main ones are large, unpeeled beans, and smaller, yellow, peeled beans. Both are great, slightly differently flavoured, and the yellow ones come with the advantage of not having to peel them before cooking.

This is another great puree made from the dried broad beans  (fava beans) – use either type. Today, the puree is used as a dip and spread alongside roasted onions, wilted greens, roasted capsicums, and olives, with toasted ciabatta for spreading and piling on the accompaniments.

Are you looking for similar recipes? Try Broad Bean Spread with Roasted Garlic Ricotta, Avocado and Bread Bean Mash, Dried Fava Bean Puree with Fresh Herbs, Fava Bean Puree with Dill and Olive Oil, and Broad Bean and Butter Bean Spread.

Or browse all of our Broad Bean recipes and all of our Italian dishes. Alternatively, take some time to explore our Mid Winter collection of dishes.

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Fava Bean Salad with Garlic and Dill

This classic Egyptian Salad is wonderful, if you are a lover of dried broad beans (fava beans). It cooks the small dried fava until just done, or just a little over-done and beginning to disintegrate, and then mixes them with herbs, spices and olive oil. The result is a wonderfully flavoursome salad or side dish.

The recipe makes a fair amount, so you are likely to have some salad left over. Left overs make great spreads (try on sour dough bread with sliced tomatoes, cucumber and radish) and it is wonderful in salad wraps.

Similar recipes include Broad Bean Salad with Spring Onions, Salad of Broad Beans with Walnut-Yoghurt Sauce, Fava Bean Mash, Fava Bean Soup with Roasted Garlic, and Fava Bean Puree.

Browse all of our Fava Bean recipes and all of our Egyptian dishes. Or browse all of our Mid Winter dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Dried Fava Bean Mash with Olive Oil | Koukofava

Dried fava beans are loved in Greece. This is an exquisite yet simple dish. Simple food, simple execution, incredible flavour. Fava beans are never mixed with lemon in Greece, as might a puree of yellow split peas, confusingly also called Fava. Rather the acidic and other strong flavours are eaten alongside the puree. Lemon wedges, salty accompaniments, raw onion, olives, pickled peppers and parsley are very common accompaniments. It is rarely eaten on its own.

Fava (the dish) is made with yellow spit peas and the one made with fava beans is call Koukofava. So very confusing, what were they thinking! Koukofava is a favourite in Crete and in various islands in the eastern Aegean. It is often cooked together with a little potato, which gives a smoothness to the final texture but also uses more olive oil.

Similar dishes include Broad Bean Dip with Wilted Greens and Roasted Onions, Fava Bean Puree with Olive Oil and Dill, Fava Bean Soup with Turmeric and Herbs, and Fava Bean Puree with Fresh Herbs.

Browse all of our Fava Bean recipes, and our Greek dishes. Or explore our Early Winter dishes.

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Fava Bean Puree | Dried Broad Bean Puree

When your broad beans pass their peak and become older, white in colour and rather tough, the best thing is to cook the diggins out of them. Indeed, this also applies to dried broad beans – or Fava Beans as they are most likely called in your local Italian deli or Provodore.

The great thing about dried fava beans is that they bring the beautiful broad bean into your kitchen even in the depths of winter.

Today, broad beans are cooked almost a la Grecque style, with water and olive oil, for a couple of hours for dried beans and a little less for fresh beans. They are then pureed with herbs to make a great spread, dip or accompaniment to your main dish. It makes a great Greek style salad topped with red onions.

Are you looking for other Fava Bean recipes? Try Tuscan Broad Bean Puree, Avocado and Bread Bean Mash, Koukofava, Dried Fava Bean Soup with Turmeric and Herbs and Fava Bean Puree with Dill and Olive Oil.

You might like to browse our other Broad Bean recipes, and other dried Broad Bean dishes. There are other Broad Bean Dips and Spreads. Our Italian recipes are here.  Or simply explore, at your leisure, our Early Winter dishes.

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Dried Fava Bean Soup with Roasted Garlic, Mint and Coriander

The general range of dried fava bean (broad bean) soups and purees tend to be gently flavoured – a few herbs, some olive oil. They are delicious, of course, and I have a soup that is a definite Winter favourite. But dried fava beans can also provide a beautiful base for stronger flavours – say, roasted garlic, roasted onion, chilli, some roasted tomatoes, a little acid in the form of cider vinegar. How delicious! This soup makes you think about fava beans in a different way!

There is a recipe in the 15 yr old book Mexican Kitchen, by Rick Bayless, that sparked this recipe. This recipe takes his ingredient palette and tweaks them quite a bit for our kitchen, and for easily available ingredients. It is an impressive soup, perfect for cold winter nights. It will thicken a little on standing, so you may need to thin with a little water if you are making the soup at night for the next day.

There is a smokiness to this dish, because of the roasting of the main flavour ingredients. Also, I used black fava beans which have a slight smokiness about them too. The black colour of these beans is in the skin, so once peeled, they will not turn you soup black! You might come across them if you search, but I was given these by a neighbour who dried his own. (If you want to increase the smokiness of this soup, use smoky paprika instead of the chilli paste.)

Similar dishes include Mexican Fava Bean Soup with Saffron, Fava Bean Soup with Potatoes, Fava Bean Soup or Dip with Herbs, and Fava Bean Soup with Turmeric and Herbs.

Browse all of our Fava Bean dishes, and all of our Soups. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Dried Fava Bean Soup | Dried Broad Bean Soup with Potatoes

Late Winter comes and we begin to look forward to Spring. However the weather gods have other ideas, plunging us into the coldest weather of the winter, stormy and wet, and very very cold.

We really did fall in love with dried broad beans this year. After a hiccup at the beginning – we really didn’t know a lot about how to handle these large beauties – we have settled into a routine of using them every couple of weeks. Totally delicious.

The smaller, peeled dried fava beans are easier to use, but if you can’t find them, use the larger (gigantic) unpeeled ones. The peeled dried broad beans are quite small, whereas the unpeeled ones are large beans. Soak the large ones overnight, then pop them out of their peels before cooking. If they don’t come out of the skins easily, try soaking them in boiling water for 20 – 30 mins. They should come off easily then. I like to peel them in front of the TV the night before I am using them. It makes this meditative task very easy.

This recipe doesn’t saute the onions and celery, but rather pops them into the pot with the beans and the stock. In Greece it is believed that sauteing them before hand makes the dish heavier, and if you think about it, it is an excellent observation. I like to keep this soup lighter, but by all means saute off the aromatics beforehand if you wish.

Similar recipes include  Mexican Fava Bean Soup with Saffron, Dried Fava Bean Soup with Roasted Garlic, Mint and Coriander, Fava Bean Soup with Turmeric and Herbs, and Fava Bean Soup with Fresh Herbs.

Or browse all of our Broad Bean recipes and all of our Italian dishes. Alternatively, take some time to explore our Mid Winter collection of dishes.

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Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup

Dried Broad Beans are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans (or Fava Beans) are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 hours, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret.

This recipe can be used for older fresh broad beans – the ones that have lost their green freshness and are now rather white, and for the dried variety. Either way, the individual beans will have to be peeled.

Are you looking for Broad Bean recipes? Try Tuscan Broad Bean Puree, Fava Bean Falafel, Umbrian Broad Bean Puree, Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.

For our dried Broad Beans, we have Dried Fava Bean Puree, Mexican Fava Bean Soup with Saffron, Dried Fava Bean Soup with Roasted Garlic, Mint and Coriander, Dried Fava Bean Soup with Turmeric and Herbs and Fava Bean Soup with Potatoes.

Or perhaps you are looking for dips for your Mezza table? Try Koukofava, Young Broad Bean Pod Puree, Zhug (Coriander – Chilli Puree), Chickpea, Almond and Sesame Spread, and Turkish Cacik.

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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Fava Bean Soup with Fennel, Turmeric and Herbs | Dried Broad Bean Soup | Macco

Dried Broad Beans (Fava Beans) are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree for a dip or spread. But today we are making an Autumn soup. If you think of fresh broad beans as being quintessentially Spring, the dried incarnation of them are the essence of Autumn.

The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 – 24 hours beforehand, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret. I will usually soak the beans for around 24 hours, and sit peeling them at night while I am watching TV or talking to the kids.

Similar recipes include Dried Fava Bean Soup with Roasted Garlic, Mint and Coriander, Fava Bean Puree with Dill and Olive Oil, and Fava Bean Soup with Potatoes.

Are you looking for fresh Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Pan Fried Broad Beans with Chilli, Lime and Salt.

What about other Soups? Try White Bean Soup, Turtle Bean Soup and Red Lentil Soup.

You can find all of our Soups here, or browse all of our Broad Bean recipes. Or simply take some time to explore our Late Autumn dishes.

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Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree

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 Dip with Wilted Greens and Roasted Onions, 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 Broad Bean and Mint Puree, Green Tomato Salsa with CorianderRoasted 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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