As part of my quest to learn to love Fava beans, I brought home some "broken broad beans". They are dry fava beans that have been lightly crushed, so that they are broken into pieces about the size of a fingernail. There are no skins on the beans, so they look easy to prepare.
What type of recipes would this work well in?
How do I cook them stove top?
How do I cook them pressure cooker?
Do I still soak them before cooking, and if so, how does that change the cooking time?
Most importantly do you have any personal favourite recipes for this ingredient?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)