Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour.
Carlin Peas have a superb nutty flavour and firm texture, making a great alternative to chickpeas or Puy lentils. They’re great in soups, stews, curries and salad, pairing well with roast vegetables.
Soak overnight – or quick-soak by placing in boiling water, taking it off the heat and leaving for one hour.
After soaking , rinse, place in a pan with plenty of water, bring to the boil, cover and simmer for 40 to 45 minutes until tender.
Adding baking powder when soaking will result in softer cooked peas. Cooked peas can be used immediately or frozen.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.