How to Boil Fava Beans or Broad Beans

Such a simple and healthy snack!!

Hearthy and filling vegan fava beans souphttps://www.instagram.com/p/CNDIJbzHmCl/

MOM'S RECIPES. My mom used to make this soup especially during Holy Week, but since my siblings and I loved it so much, we would ask her to make it more often. It's very delicious, with a creamy texture. It's served piping hot. Its aroma takes me back to my childhood family table. Plus, there's a reward the next day.

The meaty Spanish olives and nutty fava beans are a great combination.

We are in the peak season for fava beans, and one delicious way to enjoy them is with the recipe I share below, which I learned from my mother.

1. Soak the beans thoroughly in water.2. Use steaming.3. Add sugar once the beans are soft enough.These are the three key points!The origin of this recipe: I've been cooking this way ever since my mother taught me.

If ever there was a bean made for slow stewing, it's the broad bean. And, if ever there was a pot for slow stewing, it's the tagine. Ubiquitous allspice, fresh ground, pulls this recipe together.

I got a lot of fava beans from a friend, so I made this.It's also delicious made from edamame.It takes a little bit of work, but all the steps are fairly simple.In Step 2, use the strainer for a smooth feel, while mashing with a fork retains some of the bean feel. Both are delicious.Please adjust the sugar amount as desired. I use 30 g to better make use of the flavor of the beans. Recipe by mary

The most important step to cook chickpeas quickly is the second step (if skipped, the chickpeas will take longer to cook).

I wanted to make sure the edamame I served to my guests were properly cooked and presented!The process in Step 1 takes a bit of effort, but doing so results in great-looking edamame.If it's too much work using a hand-held fan, you could place them near an electric fan to cool. Recipe by ma2003co

I was concerned about the saltiness when boiling edamame and wanted to eat them in a healthier manner.These are fluffy and delicious, with the flavor concentrated. For my family, this flavor is more than enough, so we don't use any salt.This method is also good for saving water, rather than boiling.If you have a large pot you can steam about 1 kg of delicious edamame with this amount of water and using this method.You can also wash the edamame in the big pot, adding and removing the water, without using a strainer.To avoid burning the edamame, wait patiently in front of the pot until the edamame become aromatic. Recipe by kanakono

That's right, chickpeas actually don't need to be soaked. Just boil them for 35-40 minutes and they'll be fully cooked. If you use a pressure cooker, the time required is even less.This is also true for rice beans, black beans, lentils, soybeans, and red beans. However, for those with more sensitive digestive systems (like me), quick and convenient cooking methods don't allow the beans to reduce the oligosaccharides and phytic acid that can cause bloating and stomach discomfort.By thoroughly soaking and then cooking, or using a thermal cooker to extend the cooking time, it helps release oligosaccharides and phytic acid from the beans, reducing the chance of bloating.Let time make beans more gentle!

Here's a simple method to soak and cook chickpeas so they turn out fluffy and delicious. Once cooked, you can use them in various dishes as you like! The origin of this recipe: I love chickpeas!

I learned this from my dad.One cup water should suffice regardless whether or not you increase or decrease the amount of edamame used.You don't have to watch the pot if you set a timer. Easy-peasy.If you're worried about the amount of water used in step 2, the reduce to medium once it starts to steam. Make sure not to remove the lid.It should begin to boil 5 minutes after. Recipe by Tanakake

Dried Fava beans are delicious when soaked and steamed, as a vegetable with dinner, in a cream sauce. Dried favabeans keep their fresh taste for ten years when dried, and even sprout again after ten years when planted. The green fava beans are ripe now, 75 days after planting, the beans then dry to deep purple in the pod if left on the plant, and the pods burst and beans shake out easily after another 30 days.

I love broccoli so I was trying out simple boiling methods. This method requires barely any water so it's more like steaming. With this method, you can really taste the difference in broccoli from varying regions and farms. Even my kindergarten-aged daughter could tell the difference.Steps 4-5: The amount of time to cook will vary depending on the size of the broccoli.If you want to use the broccoli in stew etc., then remove the lid right after stopping the heat. If you are making these for small children, then leave the lid on for 2 more minutes after turning off the heat. Recipe by Blue poppy

My mother told me about soaking roasted soybeans in soy sauce, but I added some vinegar to suit my tastes more. My whole family loves this flavor. They can be used as a side dish or a snack, so I always have soybeans stocked up.Don't add the sauce to the frying pan, always add just the soybeans to the sauce pot. Recipe by black wolf

I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira.After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221

I'm not real sure how it gets its name since it is pan fried in oil. But the texture using this method is good. The flavor can be adjusted to your liking, and it's pretty easy and quick. Just prep everything first. You do a lot of stirring during the cooking process and don't have time to prep while you cook, trust me, you will end up with some under cooked, and some extremely over cooked if you do.This is usually a side dish, but we used it as a main course tonight, mostly due to time limits.I used some long beans tonight, but regular ole green beans, butter beans, pole beans, all work. Thicker ones take a minute or two longer to cook is all.

I, for the life of me, cannot cook beans on the stovetop without them being crunchy or mushy. The crockpot cooks them perfectly!

When there’s a little bit of dry black beans, a few baby Limas, and a tad bit of pintos left and there’s not enough of one to cook for a meal. Ya mix’em all together! Throw in some ham, a lil bit’o onion and garlic…. Yum! Tasty!

This is a delicious, savory, quick meal that my mom used to make when I was little and it even won a local contest once. It's great with a salad and some hot buttered bread. Enjoy!

I'm really hooked on cooking with soybeans, but it's a pain to have to soak them the day before. So, I came up with this method! For black soybeans, simply simmer them, I was able to boil them without soaking first, but for regular soybeans, if they aren't soaked, they will not turn out well. I experimented with many methods and came up with this.In order to keep the beans plump, store them in the boiled water in the fridge,If you are going to freeze stock them, freeze them without the soup. Just put them in a Ziploc bag, store them flat, then remove only the amount needed. Recipe by Nakamurayukako

This is a recipe that I have kind of mish-mashed together between my grandmother's recipe from deep Arkansas, and a video I saw from Chef John. (As well as of course my own tastes)

Here is a recipe that is over 8,000 years old. Fresh Fava beans. A spring treat. And the water they are cooked in, called aqua faba, can be whipped into vegan egg-whites , and kept frozen.The white sauce is a classic used on lots of other protein rich dishes.#CA2025

Great for on the go or busy college students. Great power food that will hold you through a long day at school/work or even before the gym. Around 28g of protein, in less than 15 minutes!

In our neck of the woods, if you ask someone what’s for supper they’ll say, “I’m gonna make a pot of white beans and cornbread”. It’s just what it is. It’s in the top 3 staples of every self respecting southerner there is. So here’s how I do mine. It’s bare bones but so good.

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

For nearly 50 years, I believed that fava beans had to be boiled in salted water, but since I had cooked corn on the cob successfully in the microwave, I decided to give fava beans a try, too. They turned out really well, and now I'm hooked on this way of cooking them.This is a dish where I mixed these beans with homemade basil pesto.I cooked these fava beans in the microwave, but of course you can boil them, instead.Use a few more cashew nuts than the other nuts for the basil pesto. Adjust the amount of salt according to the type of salt you use.This recipe is very easy if you use store-bought basil pesto. Recipe by gingamom

This is a filling dinner with freekeh, a Middle Eastern rice replacement. It is a whole wheat product. Fava beans is another Arabic vegetable. The combination is outstanding. This has about 310 Kcal per serving.