Now, dried fava beans are a different beast. They’re like little rocks that need a serious soak. No soaking? You’ll be boiling for hours, and nobody wants that.
How to Cook Fava Beans — The Mom 100
Soak them overnight in cold water. Then, drain and boil them in fresh water for 45 minutes to 1 hour. Yes, an hour. But here’s the cool part—they turn into this creamy, almost mashed potato texture.
Rhetorical question: Have you ever tasted a bean that melts into a savory, nutty paste on your tongue? That’s the dried fava promise. You can mash them into a dip, like a rustic hummus, or toss them in stews.
The split versus whole fava debate
You might find split dried fava beans at the store. These are the peeled and halved ones, and they cook way faster. Boil them for just 20 to 30 minutes—no soaking needed!
Think of them as the instant noodles of the fava world. They’re perfect for quick soups or purees. But whole dried favas? They keep their shape better and have a more robust, earthy flavor.
