COOKING DRIED BROAD BEANS : COOKING DRIED


Cooking Dried Broad Beans : New Dora Cooking Games : Nigerian Cooking Recipes



Cooking Dried Broad Beans





cooking dried broad beans






    broad beans
  • A large edible flat green bean that is typically eaten without the pod

  • (broad bean) seed of the broad-bean plant

  • (broad bean) fava bean: shell beans cooked as lima beans

  • The plant that yields these beans, often cultivated in gardens

  • (broad-bean) broad bean: Old World upright plant grown especially for its large flat edible seeds but also as fodder





    cooking
  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • (cook) someone who cooks food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"





    dried
  • Become dry

  • Cause to become dry

  • (dry) remove the moisture from and make dry; "dry clothes"; "dry hair"

  • preserved by removing natural moisture; "dried beef"; "dried fruit"; "dehydrated eggs"; "shredded and desiccated coconut meat"

  • Wipe tears from (the eyes)

  • not still wet; "the ink has dried"; "a face marked with dried tears"











staking those fava beans




staking those fava beans





This is my first time growings Favas. I planted them last October and they survived the frosts and snows. I planted them in trenches filled with rabbit poo and straw. I knew that the old timers planted them in the fall so i followed their lead. I noticed that they are staking them now, so i did that as well today.

Broad beans, aka favas are highly nutritious and are second to only soybeans for protein content. Even the young greens are tasty and make a welcome addition to spring salads at a time when fresh greens are sparse. You pinch off the tops when the beans start to form. Pinch off the top two leaves and use in a salad or steam them.

As the plants grow you will need to stake them to prevent the fragile stems from bending or breaking and pods being damaged. Stake after the seedlings are up and use anything from pea sticks to bamboo with string to support the plant.

In early spring, the whole pods are eaten as snap beans while still immature. As the seeds develop, the shells become tough and need to be removed. The young beans can then be eaten at the green stage, like limas. As favas mature, the seeds develop a thick jacket. Many find the taste of this jacket bitter and find it necessary to peel them off before eating. Amaya thinks that they are nature’s candy and eats them one after another like bonbons.

When left to mature fully on the plant, favas can be harvested for dry beans and can be cooked as you would any other dry bean: fava chili and my favorite Ful a middle eastern dish.

After the season is finished, cut off stems and dig roots back into the soil to make use of captured nitrogen.












FAVA (thick pea soup)




FAVA (thick pea soup)





Fava is usually served as a meze (appetiser). It is made of dried beans.....ANY dried legumes (such as red/green/yellow lentils, broad beans, chick peas, green or yellow peas, lima beans or cannelini) can be used. Each legume has a subtle flavour which can be enhanced with herbs and spices and of course olive oil.

Here's one of my favourites ~ Green Pea FAVA
This can be eaten cold as a dip or thinned out as a hot soup.
*note - Not a good idea to combine all the various legumes together because they require different cooking times.

Ingredients
250g dried green peas.
1 x onion or one leek finely chopped
1 x carrot and 1 x potato chopped
Put everything in large pot add enough water to cover all ingredients (due to evaporation you might need to top up with boiling water until peas are cooked).
Boil gently(with lid on) for aprox 45 mins or until the peas have become soft and a bit mushy. Drain off any excess liquid if you want to make it into a dip.
Zap it in with the blender for a few seconds or use a potato masher and do it by hand.
Add salt and pepper and chillies if you like it spicy.
Let it cool to room temperature.
Place in a bowl, drizzle with lots of lemon juice and olive oil.
Sprinkle with sumac and chopped fresh coriander and serve with warm fresh bread or any crispy savoury biscuits.












cooking dried broad beans







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