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Home   Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more   Naked Fava Beans, Organic
Fava Bean Shakshuka Fava Bean Shakshuka
Loaded Fava Bean & Pea Dip Loaded Fava Bean & Pea Dip
Naked Fava Beans, Organic
Naked Fava Beans, Organic

Naked Fava Beans, Organic

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Free UK delivery on all orders over £40

Use naked fava beans just like split beans – there are just some whole beans that will generally split in half when cooked. Naked fava Beans are tasty, versatile and easy to cook - they don’t even need soaking.

Use our Organic Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.

Grown by a member of the Scottish Organic Producers' Association on the Moray Firth in Scotland.

Why naked beans? & what are fava beans?

  • Naked fava beans don't need soaking and cook down to a very soft consistency.

    Cooking instructions

    To cook simply cover the beans with water or stock, boil for 10 minutes then simmer, braise or roast for 20-30 minutes more. Pre-soaking speeds up cooking but isn't essential. The beans will get softer and softer as they cook.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.

    Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.

    Cooked pulses can be used immediately or frozen for later use.

  • Ingredients

    Fava Beans (Broad Beans)

    Allergy information

    No Allergens

  • Typical values Per 100g
    Energy 1201kJ (286kcal)
    Fat 2g
    of which saturates 0.5g
    Carbohydrate 28.3g
    of which sugars 2.6g
    Fibre 28.2g
    Protein 24.7g
    Salt 0g

Category: Beans , Fava Beans , Grist , New , Organic

Fava Bean Shakshuka Fava Bean Shakshuka
Loaded Fava Bean & Pea Dip Loaded Fava Bean & Pea Dip

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Recipes using Naked Fava Beans, Organic

Fava Bean Shakshuka
View Full Recipe
Fava Bean Shakshuka
This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split or Naked Fava Beans.

Variations of this classic dish are found across of the Middle East and North Africa. Here the addition of fava beans to the tomato sauce gives a typically Tunisian spin.

A large frying pan with a fitting lid is required for this recipe.

Serves 2 (generous portions)

Ingredients

  • 1 cup (160g) dried Split or Naked Fava Beans
  • 2 cups (500ml) Vegetable Stock
  • Drizzle Olive or Rapeseed Oil
  • 1 Red Onion - peeled and roughly diced
  • 1 Pepper (I used half red and half green) - seeds removed and flesh roughly diced
  • 4 Small Cloves of Garlic - peeled and crushed
  • 1 x 400g can Peeled Whole Plum Tomatoes
  • 4 Sun-dried Tomatoes
  • 2 tblsp Tomato Puree
  • 1 tblsp Coconut Sugar
  • 2 tsp Smoked Paprika
  • 1 tblsp Balsamic Vinegar
  • Optional: 1/2- 1 tsp Chilli Flakes
  • 10 Cherry Tomatoes - halved
  • 4 Medium Organic Free Range Eggs
  • Optional: Fresh Basil to garnish

Method

  1. To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
  2. Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
  3. Add the can of whole peeled tomatoes and ½ can of water
  4. Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
  5. Stir well then gently bubble for 2-3 minutes
  6. Stir in the halved cherry tomatoes
  7. Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
  8. Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
  9. Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
  10. Serve immediately garnished with a few basil sprigs and crusty bread
    Loaded Fava Bean & Pea Dip
    View Full Recipe
    Loaded Fava Bean & Pea Dip
    Split fava beans are perfect for a hummus-like dip, as they cook quickly and blend easily into a perfectly smooth dip. India tops her dip with a Mediterranean inspired cucumber, tomato and spring onion salad, dressed with a parsley, garlic and olive oil sauce and a sprinkling of sumac.
    India Matthews' up-bringing centred around home-cooked food, while battling Lyme disease ignited her love of cooking. Her Instagram feed @eatwithindia is all about food you really want to make and eat, and bringing people together around a table for nourishing, wholesome and seasonal feasting.

    Ingredients

    • 100g Frozen Green Peas
    • 100g Split Fava Beans
    • 2 tbsp Tahini
    • 1 Clove of Garlic
    • 2tbsp Lemon Juice
    • 1 tsp Cumin
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 tbsp Water
    • 1 tsp Sumac (to serve)
    For the salad
    • 100g Cherry Tomatoes, diced
    • ¼ Cucumber, diced
    • 1 Large Spring Onion, finely chopped
    • Small Handful of Fresh Herbs
    • 1 tbsp Olive Oil
    For the dressing
    • 1 tbsp Lemon Juice
    • 30g Parsley, finely chopped
    • 1 Large Garlic Clove, minced
    • 2 tbsp Extra Virgin Olive Oil
    • Salt and Pepper, to taste

    Method

    1. Cook the split fava beans as per the instructions on the pack.
    2. Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
    3. Meanwhile, add the salad ingredients to a bowl, mix together and set aside.
    4. To make the dressing, add the garlic to pestle and mortar, followed by the parsley, olive oil and lemon juice. Mix into a paste and transfer to a bowl.
    5. Once the fava beans are cooked, rinse them under cold water and add to a food processor along with the rest of the dip ingredients. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lemon juice or a splash of cold water.
    6. Spoon onto a plate and serve with the salad, the garlic sauce. Finish with a sprinkle of sumac and drizzle of olive oil.
    View all recipes
    • Fava Bean Shakshuka

      Fava Bean Shakshuka

      View Full Recipe
      This delicious recipe from The Cook and Him makes a perfect meal for two, with eggs lightly poached over a rich sauce of tomatoes and Split or Naked Fava Beans.

      Variations of this classic dish are found across of the Middle East and North Africa. Here the addition of fava beans to the tomato sauce gives a typically Tunisian spin.

      A large frying pan with a fitting lid is required for this recipe.

      Serves 2 (generous portions)

      Ingredients

      • 1 cup (160g) dried Split or Naked Fava Beans
      • 2 cups (500ml) Vegetable Stock
      • Drizzle Olive or Rapeseed Oil
      • 1 Red Onion - peeled and roughly diced
      • 1 Pepper (I used half red and half green) - seeds removed and flesh roughly diced
      • 4 Small Cloves of Garlic - peeled and crushed
      • 1 x 400g can Peeled Whole Plum Tomatoes
      • 4 Sun-dried Tomatoes
      • 2 tblsp Tomato Puree
      • 1 tblsp Coconut Sugar
      • 2 tsp Smoked Paprika
      • 1 tblsp Balsamic Vinegar
      • Optional: 1/2- 1 tsp Chilli Flakes
      • 10 Cherry Tomatoes - halved
      • 4 Medium Organic Free Range Eggs
      • Optional: Fresh Basil to garnish

      Method

      1. To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
      2. Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
      3. Add the can of whole peeled tomatoes and ½ can of water
      4. Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
      5. Stir well then gently bubble for 2-3 minutes
      6. Stir in the halved cherry tomatoes
      7. Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
      8. Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
      9. Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
      10. Serve immediately garnished with a few basil sprigs and crusty bread
      • Loaded Fava Bean & Pea Dip

        Loaded Fava Bean & Pea Dip

        View Full Recipe
        Split fava beans are perfect for a hummus-like dip, as they cook quickly and blend easily into a perfectly smooth dip. India tops her dip with a Mediterranean inspired cucumber, tomato and spring onion salad, dressed with a parsley, garlic and olive oil sauce and a sprinkling of sumac.
        India Matthews' up-bringing centred around home-cooked food, while battling Lyme disease ignited her love of cooking. Her Instagram feed @eatwithindia is all about food you really want to make and eat, and bringing people together around a table for nourishing, wholesome and seasonal feasting.

        Ingredients

        • 100g Frozen Green Peas
        • 100g Split Fava Beans
        • 2 tbsp Tahini
        • 1 Clove of Garlic
        • 2tbsp Lemon Juice
        • 1 tsp Cumin
        • 1 tbsp Extra Virgin Olive Oil
        • 1 tsp Salt
        • 1 tbsp Water
        • 1 tsp Sumac (to serve)
        For the salad
        • 100g Cherry Tomatoes, diced
        • ¼ Cucumber, diced
        • 1 Large Spring Onion, finely chopped
        • Small Handful of Fresh Herbs
        • 1 tbsp Olive Oil
        For the dressing
        • 1 tbsp Lemon Juice
        • 30g Parsley, finely chopped
        • 1 Large Garlic Clove, minced
        • 2 tbsp Extra Virgin Olive Oil
        • Salt and Pepper, to taste

        Method

        1. Cook the split fava beans as per the instructions on the pack.
        2. Place a medium pot of water to boil over high heat, adding a large pinch of salt. Once it is boiling, add the frozen peas. Cook for 3 minutes. Drain and rinse with cool water.
        3. Meanwhile, add the salad ingredients to a bowl, mix together and set aside.
        4. To make the dressing, add the garlic to pestle and mortar, followed by the parsley, olive oil and lemon juice. Mix into a paste and transfer to a bowl.
        5. Once the fava beans are cooked, rinse them under cold water and add to a food processor along with the rest of the dip ingredients. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lemon juice or a splash of cold water.
        6. Spoon onto a plate and serve with the salad, the garlic sauce. Finish with a sprinkle of sumac and drizzle of olive oil.
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