recipes for cooking dried fava beans?

For the last few years I've been buying a five pound bag of organic fava beans from our food co op just for planting....this year they are different, greener and less mature looking and don't sprout well at all....so I guess we have to eat them.

any good recipes and advice? The last time I cooked dry ones the skin was still tough and the bean part mush. I hardly ever throw something right into the compost but I did those. Way back, I did shell and steam, I think, some fresh green ones that I grew and we liked them alright.

I was excited to find a recipe in my 'The Art of Mexican Cooking' for Sopa De Habas...dried fava bean soup. But in the second paragraph she says "Always buy the peeled yellow fava beans, not the unpeeled chocolate-colored ones, which are better for planting than for cooking"
Until this five pound bag, mine have been the chocolate colored ones and definitely still have the peel on....even though this year they are greenish I think I am still out of luck.....

I could have looked harder for other threads......I found Alder's with a bit more info https://permies.com/t/37144/cooking/Dry-Fava-Beans

Judith Browning wrote:The last time I cooked dry ones the skin was still tough and the bean part mush.

I cook fava beans with the skins on. That is part of their allure to me: The tough, chewy, tasty skin with the tender mush inside. Mmm. Mmm. Mmm. And something different than any other bean that I eat. I'd get really bored if all my food was just like all the rest of my food.

Thank you, Joseph.

I'd been searching for a while for clarification that dried fava beans could still be eaten with the skins to no avail.

Just to confirm, you're talking about dried fava beans right? Not shelled fava beans?

Kyrt Ryder wrote:Just to confirm, you're talking about dried fava beans right? Not shelled fava beans?

Yup. Dried fava beans, just as they come out of my garden.

Very cool, thanks for the information.