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Growing drying beans from New World species is dirfficult to do in the UK, certainly at any kind of scale. Each year we have very limited quantities of some special rare beans from a handful of growers. This year we'll probably only have these borlotti.
We bother to try growing tricky beans every year because we think it should be possible to develop systems that will work for smaller scale farmers in the UK. We're just not there yet. We also think that as the climate changes crops like this will become easier to grow and a more important part of resilient systems. But things aren't quite bad enough yet... And we bother because these beans, thoughtfully grown and carefully harvested, are absolutely delicious.
These borlotti beans are a multi-purpose bean that can be harvested as a green pod to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK borlotti are often grown as a French bean, and sometimes to be eaten semi-dry, but much more rarely for drying, though doing so is increasingly feasible. The beans are at their most nutritious when fully dry, they hold their shape when cooked and add a creamy depth to soups and stews or when blended for dips.
These borlotti beans have been grown for us by Greengrow workers’ co-operative
at Berry Farm, Suffolk. Berry Farm is a small, co-operatively owned and managed mixed holding in Suffolk’s Waveney Valley. The farm is dedicated to social, environmental and economic sustainability. Improving the farm’s ecology and sharing its beauty with visiting school and educational groups is as important to the farm as growing high quality seasonal food. Though not certified as organic, the farm works to organic and permaculture principles.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 50 minutes until the beans are soft. Add more water if needed.
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.
May contain occasional small stones
(for generic Phaseolus beans)
|of which saturates||0.4g|
|of which sugars||2.1g|
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Sorry, not available right now
|Wakelyns organic lentils are back! We're excited to have these very special Black Lentils, grown and harvested in 2021. Like our Coral and Olive Lentils these are a traditional French variety best eaten whole. Because they're so rare these lentils are only available in 300g packs.|
Back in the late summer of 2017 we harvested the first commercial crop of British-grown lentils at Wakelyns Agroforestry after several years of trials, an experimental mixture of varieties - a mottled green lentil (the same variety as is grown in Le Puy-en-Velay, in France) and a gun-metal grey lentil (also widely grown in France).
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforestry approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm. Read more about Wakelyns...
|Explore our wider range of lentils from Wakelyns and our wider network of British farmers.|
Our Wakelyns Lentils have a superb peppery, nutty flavour and firm texture. They're great in soups, stews, curries and salad.
Rinse the lentils in a sieve, check for small stones, and place in a pan with plenty of fresh water water. Bring to the boil, simmer for 15 to 20 minutes until tender.
Don't over-cook - taste the lentils toward the end of the cooking process. To make a salad or a cold lentil dish drench the lentils in cold water immediately after cooking, this will stop them cooking further and ensure they stay nice and firm.
May contain wheat grains. Lentils are naturally gluten free, however they are grown and harvested with equipment that also handles cereals containing gluten.
|Typical values||Per 100g|
|of which saturates||0.2g|
|of which sugars||2.9g|
Suitable for vegans and vegetarians
Fava Bean Chips cook just like Split Fava Beans, only a little faster as they're smaller pieces of bean. They cost less (cheap as chips?) than the larger Split Fava Beans but are just as tasty, versatile and easy to cook.
Use our Fava Bean Chips 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.View full product details
|The flamingo has landed! We're excited to offer pink Flamingo peas from the very first UK harvest.|
These amazing pink Flamingo Peas are a new variety, named by you and first grown at scale in the UK in 2021.
These split peas have the intensely orange-pink cotyledon, that shows as a subtle through the translucent white skin of the whole Flamingo peas.
Split pink peas make superb hummus and can be substituted in recipes for other split peas or chana dal. We look forward to hearing how you've cooked them!View full product details