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 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 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 Soup with Turmeric and Herbs and Fava Bean Soup with Potatoes.

Or perhaps you are looking for dips for your Mezza table? Try 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.

Continue reading “Fava Bean Puree with Fresh Herbs | Dried Broad Bean Puree with Herbs | Dip, Spread or Soup”

Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup

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.

We have one other recipe for Dried Broad Beans – it’s a Turkish recipe, Fava Bean Puree with Dill and Olive Oil. Also try 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.

Continue reading “Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup”

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 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.

Continue reading “Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree”