Fava beans hold their shape well and can be prepared as a filling for pita pockets but do not mash well into pâtés. Fava beans have a tough skin that should be removed by blanching before cooking. Also prior to cooking, soak fava beans for 12 hours, then pressure cook for 25 minutes, or simmer on the stove for two to three hours. 1 cup of dried beans makes approximately 2 cups cooked beans. When preparing fava beans in stews or casseroles, allow for a longer cooking time than most beans need.