Chickpeas and cannellini beans can be substituted for the fava beans. Place beans, onion, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook until tender, approximately 1 hour.
Dry Fava Beans, just like beans, lentils and chickpeas, have been a staple in every home for centuries as they could be dried and saved for an entire year. Thus providing nutrients and proteins for the family. Here you can find several recipes on how to use Fava Beans! Enjoy these Fava Beans recipes by Nonna!!!
Fava beans are rich in protein fiber, vitamins, and mineral salts (iron and phosphorus in particular). Low-carb and low-fat, bean flour gives this fresh pasta recipe from the Marche region a brownish color with flavor and a pleasantly rough texture.
The type of flour made from favette beans is not very easy to find on the market, but it can be made at home if you purchase fresh fava beans harvested in May-June. Just dry them, remove their skins, and grinding them in a food processor until you have a powder.