Versatile Habas can be stewed, boiled, pureed, sautéed or roasted, and the dried beans can be ground into a flour Often puréed with olive oil and served with bitter greens in the Southern Italian region of Puglia Mash cooked Habas with garlic, cumin, olive oil and lemon juice to make "ful," the national dish of Egypt Whole Habas can be roasted, spiced and eaten as a snack, a common practice in East Asia Add to stews, especially those including lamb, a favorite partner for Habas Toss with olive oil and simply season with onions and garlic or with tomatoes and fresh basil
Carefully sort beans and rinse thoroughly. Soak 1 cup of beans in water 4 to 6 hours or overnight. Drain. Place in a pot and add water to cover by 2 inches. Bring to a boil, then reduce heat to a simmer. Cook 20-25 minutes and strain.
Storage & handling
Store in a dry, cool place.
Peeled fava beans.
Habas con jamon is a common dish in Granada, Spain. Although typically made with fresh fava beans, this simple dish is just as delicious prepared with our dried Habas. If Serrano ham is unavailable, prosciutto or country ham will also work well.