Split 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.
Split fava beans don't need soaking and cook down to a very soft consistency.
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.
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.
Fava Beans (Broad Beans)
|Typical values||Per 100g|
|of which saturates||0.5g|
|of which sugars||2.6g|
Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.
Britain's original bean, fava beans have been grown and eaten here since the Iron Age.
Suitable for vegans and vegetarians
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.
With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Why not also try our Red Fox Carlin Peas, a lighter coloured red-brown variety?
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details