Dicke Bohnen or broad beans are an old German food. They provided much of the nutrition in the Middle Ages and are still happily eaten in Westphalia and along the Rhine. Germans often used the canned variety to save on the work shelling and peeling them, but fresh tastes much better. You may also find them frozen. Ask your supermarket manager if he or she can stock them (see this example)

See larger image.

See Also

All About Fava Beans (Broad Beans)

Peas and Beans Recipes For Peas and Beans

Fava Bean Soup Recipe

Ingredients

• 3 oz. German or American bacon, chopped
• 1/2 large onion, chopped
• 2 green onions
• 2 lb. fresh fava beans, shelled
• 1 c. beef broth
• 1 tsp. chopped summer savory
• Salt
• Freshly ground, black pepper
• 3 T. crème fraîche or Schmand
• Chopped parsley for garnish

• Prep Time: 20 minutes
• Cook Time: 60 minutes

• Total Time: 80 minutes
• Yield: 4 servings

Preparation

See how to shell fava beans here.

Cube bacon and fry in pan to release the fat. Sauté the onions until translucent, then add chopped green onions and sauté 2 more minutes.

Add the shelled fava beans and cook for 5 more minutes, stirring. Add the broth and summer savory. Add salt if necessary, the bacon is already salty, and pepper.

Cover and cook over low heat for 45 minutes or until the beans are soft.

The length of time depends on how old the beans are. Ten minutes before the end of cooking time remove the lid to reduce the liquids.

Stir in the crème fraiche and heat but do not boil. Garnish with fresh, chopped parsley and serve with boiled potatoes.