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.