I have about 3 cups of soaked beans..what should I do with them? I also have a little Spanish chorizo in the fridge...do I take the skins off the beans? Recipe or other suggestion?
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Margie is a trusted home cook immersed in German foodways.
The secret for cooking fava beans is patience. Soak them overnight (which sounds like you have done) and peel them. Have to do it one at a time.
Also, go to Food52 recipes http://food52.com/recipe... and pick out the one you like the best. I have had good luck with the first three.
You usually don't have to take the skins off the fava beans if they're dried - you can just cook them like any other dried bean.
thanks! I just punted with what I had and made a really nice stew of favas with tomato, garlic, chorizo, and red wine slow simmered in a clay pot. I will post the recipe later. It took me two episodes of This American Life to peel those beans, so fava beans are not going into frequent rotation. I may try it again with the peels on....
You only have to do it "now and then" for endless reward.
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