Fava beans, courgette and dill, with pickled mushrooms

We picked up some dried fava beans last week during a trip to the great wholefood co-op in Lancaster, Single Step.

They’re English grown beans by Hodmedod’s, in this country fava beans are more usually called broad beans, I presume in this case the name difference is to distinguish dried from fresh!

I hadn’t ever cooked dried fava beans before, but I’m trying to make much more use of dried pulses at the moment so along with the borlotti beans and marrowfat peas I’ve cooked recently this was a fun (and delicious) experiment!

The skins of the fava beans did soften, but retained much more texture than other pulses I’ve tried which I really enjoyed. Combined with vegetables and herbs this dish made a tasty and satisfying work lunch.

The pickled button mushrooms are juicy and moreish, and added a lovely brightness to the meal!

We ate the other two portions of beans the next day, with roast sweet potato and salad leaves. It was just as good a combination.

Fava beans with courgette and dill, and pickled mushrooms

Fava beans with courgette and dill, and pickled mushrooms

the beans make 4 servings, and the mushrooms 2


for the beans

200 g dried fava beans

500 ml cold water for soaking

1 carrot, sliced

1 stick celery, sliced

1 large courgette, chopped

1 large red pepper, chopped

1 bay leaf

1 tbsp dried marjoram

2 tsp lime powder

700 – 800 ml hot water

salt and pepper

2 tbsp chopped fresh dill

2 tbsp chopped fresh basil

for the mushrooms

150 g button mushrooms

6 tbsp apple cider vinegar

6 tbsp water

1 tbsp dried marjoram

2 tbsp mushroom and fennel powder, optional

salt and pepper


First soak the beans, I did mine in cold water for 8 hours.

Preheat the oven to 170 degrees c.

Rinse the beans and transfer to an ovenproof casserole pan. Add the carrot, celery, bay leaf, marjoram and lime powder along with 500 ml hot water.

Bring to a simmer, cover and transfer to the oven. Cook for 40 minutes.

Remove from the oven and add the courgette and red pepper, along with another 200-300 ml water. It shouldn’t cover the beans and vegetables, but should be visible.

Cover again and return to the oven for a further 50 minutes by which point the beans should be soft. Season with salt and pepper and stir through the herbs.

For the mushrooms, simply bring all the ingredients to a simmer in a saucepan, cover and leave to cool and infuse.


By E.

2 thoughts on “Fava beans, courgette and dill, with pickled mushrooms

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