My cutting edge issue is actually getting them ready to eat from a dried state. Unlike other legumes they have a thick hull on each seed, which most resources recommend peeling or popping off of each bean after an overnight soak. This seems to put them into a whole other category of preparation time and effort....more comparable to acorns or nuts!
So what I've been doing is cracking/chopping them into coarse pieces in our Vita-Mix blender, stirring the results in my hands a few times to help the hull pieces separate from the beans, and then winnowing them back and forth between buckets out in the wind, much as one would wheat. Most of the pieces of hull separate off this way, and quite a bit of the remainder float to the surface when I pour water on the bean pieces to start the soaking. This is probably what I will continue to do unless I find, or research, or (I hope!) someone on here tells me a better way! It's still pretty "dithery" (my word for time and labor intensive) compared to other legumes, and I'm losing some small pieces of the beans themselves with the hulls (not a total loss, since I do this in the chicken yard or on a piece of cardboard so all the stuff ends up with the chickens. Perhaps I will try a batch the slow way, popping each bean out of it's skin. After all I spend a lot of time handling acorns one at a time, shelling corn, winnowing wheat and then picking through it one bowl at a time. Maybe that's what real food is about.....
Anyone else out there eat dry favas, and how?
I know when my beans are dried, I am going to have them dried and salted as it describes on that page. And medames looks like a simple recipe worth a try.
Angelika Maier wrote:First how do you get them out of the pod? Last year the kids did that, but next year I doubt.
There is an Egyptian recipe something like hommus and you blend it, so no need to remove the shells.
We cook them with the shells but they taste a bit strong like this.
The way I've always done it - even as a young kid, is to snap the end off, then run my finger down inside along the beans. I don't remember, maybe it is also pulling the snapped end along the length pulling off the lining holding it closed. That opens it up easily. Then you run your finger back, and knock the beans out.
Isn't it that easy? It's been a while, but I'm a little confused. Maybe you have some hard to deal with variety we don't have.