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.

Continue reading “Fava Bean Puree | Dried Broad Bean Puree”

Soupa de Habas | Mexican Fava Bean Soup with Saffron

Recently we made a Mexican dried fava bean soup, full of chilli, garlic and herbs, and very delicious. Today’s Fava Bean soup, also from Mexico, is full of garlic, chilli, cumin and saffron, and really is very good. I think it has become my second favourite fava bean soup. We have a larder full of all sorts of dried broad beans this year, so it definitely will be a broad bean Winter!

The secret of this soup is a recado – a flavoursome and aromatic puree of tomatoes, garlic and onions that is fried off and used as a soup base.

Fava bean soups generally fall into two categories – the style that features the texture and flavour of the beans, and the style that uses the creaminess of the beans as a base for other flavours. Both are wonderful winter soups, and the Mexican style falls into the last category.

Similar dishes include Fava Bean Soup with Roast Garlic, Mint and Coriander, 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 = 250m

Continue reading “Soupa de Habas | Mexican Fava Bean Soup with Saffron”

Broad Beans with Lemon and Coriander | A Mezze Dish

Broad beans are so good it is not worth going without them even when their short Spring season is over. Frozen broad beans are great substitutes for fresh – search for them in Middle Eastern and Afghan shops as they sell beans that are already peeled. Phew! It saves quite a lot of work.

This dish is a great mezza plate. The combination of coriander and the beans is divine, and imagine this dish with some falafel and hummus. Glorious!

It’s an Ottolenghi recipe, from his book Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area or in our kitchen. For this dish we stuck pretty close to the recipe.

In fact, Ottolenghi’s recipe is a take on an original old Jewish recipe from Aleppo, Syria, which is strongly flavoured with coriander powder. Ottolenghi swaps this out for paprika and allspice. I will post the original recipes soon, and update with a link here.

In fact it is Ottolenghi Cook the Booksday on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note again that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Broad Bean Salad with Asparagus, Olives and Black Garlic, Fava Bean Salad with Garlic and Dill, Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Broad Bean and Dill Rice, Broad Bean Puree with Chilli Oil, and Broad Bean Mezze.

Browse all of our Broad Bean recipes and our Mezze dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

Continue reading “Broad Beans with Lemon and Coriander | A Mezze Dish”

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.

Continue reading “Dried Fava Bean Soup with Roasted Garlic, Mint and Coriander”

Egyptian Dried Fava Bean Falafel with a Mint Yoghurt-Tahini Sauce

Falafel come in all shapes, sizes, ingredients and countries. In Australia, we are very familiar with the Lebanese version made from chickpeas and less familiar with the ones made with dried fava beans (dried broad beans). In Egypt, for example, this variety is very common.

Some people, Claudia Roden is one example, believe that the best falafel are found in Egypt. The reason is that the fava bean is lighter and moister than chickpeas. And in this latter point they are correct – chickpeas, especially pureed chickpeas or chickpea flour, are especially drying. You may have noticed when making Pudla. Once you have tasted fava bean falafel, you may never go back.

These can be made beforehand and kept in the fridge until needed. Either form the falafel, pop them in the fridge and cook them just before serving. Or cook them and keep for later. They will loose outer crispness but are still absolutely delicious.

Just a word on the fava beans. Look for the smaller, yellow, split fava beans, not the large, brown beans. They are easily available in Greek and Middle Eastern groceries.

Similar recipes include Paprika Oven ChipsBroad Bean Burgers, Broad Bean Falafel, and Middle Eastern Falafel.

Browse all of our Fava Bean dishes and all of our Egyptian food. Our snacks are here. Or explore our Early Autumn recipes.

Continue reading “Egyptian Dried Fava Bean Falafel with a Mint Yoghurt-Tahini Sauce”

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.

Continue reading “Dried Fava Bean Soup | Dried Broad Bean Soup with Potatoes”

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.

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

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.

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