Also known as fava beans, these brown, kidney-shaped dried beans have a strong, meaty flavour. As they do not hold their shape well when cooked, they are usually used to make spreads or purées, and may also be added as flavouring for meat stews or lamb dishes. They form the basis of the Egyptian ta'amia (or falafel), in which they are pounded, mixed with herbs and spices, formed into small patties and deep-fried.
Dried broad beans must be soaked overnight in cold water before cooking. Look for varieties that have been split, as these take less time to cook. Splitting them also makes it easier to remove their tough skin. Other varieties include ful medame.
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