Our British-grown dried pulses are delicious, healthy and a great source of vegetable protein. Split fava beans don’t even need soaking!
We launched our first products in November 2012 – they’re all available to order from our online shop. We hope to be stocked in discerning outlets and served in the finest restaurants soon! Trade enquiries are welcome.
- Split dried fava beans: 500g pack with recipe booklet / 12.5kg catering pack
- Whole dried fava beans: 12.5kg catering pack
- Whole dried Kabuki peas: 12.5kg catering pack
From 19th January 2013 we’ll also have:
- Whole dried fava beans: 500g pack with recipe booklet
- Whole dried Kabuki peas: 500g pack with recipe booklet
Followed very soon by the elusive whole dried black badgers (maple or carlin peas), large blue peas, yellow peas, split green peas and split yellow peas. We’ll be launching a range of canned beans in the early spring.
These beans were an important part of the British diet as a source of protein until we started eating more meat and dairy products a few hundred years ago. They’re still a major farm crop in Britain and widely eaten in traditional dishes in the Mediterranean, Africa and Asia.
Fava beans are great to cook in a wide variety of dishes.
Split dried fava beans are very easy to cook and don’t need soaking. The beans become softer and softer as they’re cooked. The whole beans and peas do require soaking and longer cooking, but hold their shape even after prolonged cooking.
Whole fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking. Whole fava beans are the main ingredient in the traditional Egyptian dish of ful medames (try it for breakfast with a fried egg!) and perfect for hearty baked beans.
Kabuki peas are among the best varieties of dried green marrowfat peas, most often used for classic mushy peas but great for much more besides.
They pair particularly well with Japanese wasbi or British horseradish.