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Old 26-03-2011, 07:56   #1
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Fava Beans

I loved canned fava beans and understand they're very good nutritionally. Anyone have experience with dried favas? Some sources pinch out the meat after cooking, discarding skins. With the canned ones, we eat skins and all so I'm wondering if longer cooking of the dried beans would make skins edible.
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Old 26-03-2011, 08:36   #2
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Re: fava beans

All about beans ➥ Cook's Thesaurus: Dry Beans
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Old 26-03-2011, 09:00   #3
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Re: fava beans

hi Janet, we do eat well cooked skins whole favas....great fibre. Also processed (skins and all)make great hummus type dips. Traditionally people skin I believe. Here in Ontario one can also buy dried baby favas which are not as thick of skin.
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Old 26-03-2011, 09:26   #4
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Re: fava beans

Beans, Beans, the musical fruit. The more you eat, the more you toot. The more you toot, the better you feel. Why can't we have Beans with every meal?
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Old 25-04-2011, 18:45   #5
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Re: fava beans

I make foul moudamas (Lebanese dish) with dry favas all the time (on land - not on boat yet).
Soak the favas overnight, drain, then add clean water & cook in crockpot or slow cook until beans are ready.
Making foul moudamas is pretty similar to refried beans - saute onion. garlic, and spices (cumin, chili, etc.) then add the beans and smash the whole bit up.
Garnish with olive oil, lemon juice, and fresh parsley.
Good served with falafel and salad or as a stand-alone dish.
Bon apetit
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Old 25-04-2011, 20:09   #6
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Re: fava beans

Quote:
Originally Posted by JanetGroene View Post
I loved canned fava beans and understand they're very good nutritionally. Anyone have experience with dried favas? Some sources pinch out the meat after cooking, discarding skins. With the canned ones, we eat skins and all so I'm wondering if longer cooking of the dried beans would make skins edible.
Excellent with liver and a nice chianti
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