Difference between revisions of "Faba beans"

Revision as of 17:55, 30 June 2012

Faba beans

These have a similar appearance to white kidney beans, but are only produced in small quantities in the Asturias region of Spain. They are protected by a Denominación de Origén and are rather expensive. They are a main ingredient in Fabada Asturiana and are not to be confused with the “faves” (or dried broad bean) used in Egyptian cookery. The true bean is called "faba de la granja" and should be labelled accordingly. They are quite difficult to find but they are available by mail order from Delicioso, and Bellota.

How to cook faba beans in a pressure cooker

Use this basic guide if you do not have a specific recipe

• Pick through the beans and discard any discoloured beans or loose skins
• Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
• Change soaking water a few times if possible
• Never cook the beans in the water they were soaked in
• Rinse the beans well at the end of the soaking period
• Ensure the pressure cooker is at least a quarter full
• Never fill the pressure cooker more than half full
• Always cover the beans with at least 5 cm (2") water
• Add 2 tablespoons of vegetable oil to the water - this reduces foaming
• Allow the pressure cooker to get to the required pressure and then begin timing
• Use the specified pressure release method - this is the natural method in the case of dried beans or pulses
• A bean is usually prefectly cooked when it can be easily squashed between your forefinger and thumb
• If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the natural method.
  Re-check that the beans are cooked to your liking.

See also

• Faba de Lourenzá
• Broad beans

• Recipes or articles that contain Faba beans