How to cook dried broad beans: 8 delicious and simple recipes to try

A product available in spring which, thanks to the ancient art ofdryingthey keep us company even on cold winter days: let’s talk about dried broad beans, very useful legume to always have in the pantry. Rich in fibre, mineral salts and vitamins, broad beans are one of nature’s most precious products: a lot versatile in the kitchen also in dry versionthey can be used in many different dishes, many of which are original from Southern Italy but not only.

As treat them before cooking them? Whether it’s dried broad beans with or without husks, they still have need to soak, which serves to rehydrate them, starting with warm water, to which you must add a pinch of sodium bicarbonate: the water must completely cover the legumes. The soaking time varies: for dried broad beans with the peel they will serve at least 12 hoursif instead it is a question of hulled dried broad beansthat is, already without the peel, 7-8 hours of soaking they should be enough. After soaking follows the cooking phase actual: first, however, it is a good idea to rinse them to eliminate any residual bicarbonate. Place them in a large pot, with double the water compared to the weight of the beans, and cook them for 1-2 hours, adding the salt only shortly before they are ready: bring the heat to the boil on medium, then lower the heat and simmer for the rest of the time, gradually eliminating the white foam that rises to the surface.

Use dried broad beans in the kitchen it’s very simple: you can make almost all the recipes that call for fresh ones with the dry version. Excellent for soups and the soupsincluding the particular recipe of Broad beansbut also for preparations such as purees and creams. If you love velvety textures, you can also make a typical Ligurian pesto called marine, also ideal for brunches and aperitifs, or broad beans and chicory, a typical Apulian recipe prepared starting from the dried version of broad beans. As for the first dishes we suggest the recipe for pasta with fava beans, to be made with bacon or in a vegetarian version, with ricotta. There are various second courses and side dishes to prepare with dried broad beans, such as falafel or the stewed broad beans. Here then are 8 recipes with dried broad beans tasty and tasty, all worth trying.

1. Broad bean soup

Let’s start from an ideal dish for the wintervery widespread in Apulian culinary tradition And bell: broad bean soup. It is a dish that is prepared with just a few ingredients, even very cheap ones: broad beans (dry or fresh), lard and pork belly, onion and extra virgin olive oil, but you can make it in vegetarian version eliminating lard and bacon. Serve it piping hot and accompany it slices of homemade bread toasted.

2. Macco di fava beans

A recipe from Sicilian originsborn in the area of Agrigento and typical dish of the feast of San Giuseppe in Ramacca, in the province of Catania: pasta with maccu, pasta with broad bean macco. It’s sort of broad bean cream, obtained thanks to the prolonged cooking of the beans until they completely break down. Excellent to prepare with dried broad beansthis soup can be served as a first course or single dishespecially if accompanied by pasta and boiled vegetables such as chard or chicory.

3. Pasta and broad beans

A recipe to be made with fresh, crunchy, but even with the dry ones, if you like a texture creamier. Pasta with broad beans is a delicious first course, also thanks to the addition of crispy bacon he was born in pecorino cheese, which give this recipe a special touch: also ideal for those who don’t really like this legume. If you prefer a vegetarian version, try the recipe for pasta with broad beans and ricotta.

4. Broad bean cream

An enveloping and delicious cream to serve with toasted croutons or slices of homemade bread toasted. The broad bean cream is a dish perfect for the first cold weatherwhich is enriched with a handful of pecorino, a pinch of salt and pepper, and a few mint leaves: the result will be a velvety dish, to be completed with raw oil and crunchy dried fruit, if you love this type of texture. Alternatively, you can put a quenelle of ricotta or fresh cheese on top.

5. Broad bean pesto

Broad bean pesto, also known as marine or pestùnis a typical recipe from Ligurian traditionparticularly from the Levante area, which is usually made with fresh broad beans, but can be prepared even with the dry ones. It is a recipe of peasant origins: once it was used to flavor hard bread, but today it is also used as pasta seasoningfor the risotto or to accompany second courses, in particular roast or grilled meats.

6. Broad beans with chicory

One of specialty most famous of Apulian cuisinebroad beans and chicory, in dialect fae and fogghie or fae and foje, but also called “incapriata”. This is a recipe that you prepare yourself starting from dried beans, which is combined with wild chicory. The preparation requires a few steps: the broad beans are soaked in cold water for at least 12 hours and then cooked for a long time, covered with more water, until they transform into a smooth and very soft puree.

7. Stewed broad beans

Typical dish of Abruzzo cuisinestewed broad beans are a tasty side dish to prepare with fresh or dried broad beans, onion chopped and jowls. A recipe of peasant origin based on poor and genuine ingredients that you can also make in vegetarian version, eliminating the bacon and adding more chili, if you love spicy flavors.

8. Broad bean falafel

A typical recipe from Middle Eastern cuisinewhich can be achieved with different types of legumes: in this case we propose broad bean falafel. To realize even with dried broad beansfalafel are delicious and inviting fried meatballs: ideal not only as second vegetarianbut also how appetizers or as the scope of a aperitif or a brunch savory.