Split Fava Beans, Organic
Hodmedod's British Pulses & Grains
£2.09
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.
Or try our new Fava Bean Chips - they're cheaper than Split Fava Beans and cook just the same only a little faster.
What are fava beans? Find out here...
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Whole Fava Beans, Organic
Hodmedod's British Pulses & Grains
£2.29
Britain's original bean, the fava bean is delicious, nutritious and good for the soil. Our Organic Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.
Our current crop of whole fava beans were grown on the Balcaskie Estate in Scotland, They're the unusually small, round and wonderfully tender Maris Bead variety, bred over 50 years ago at the Plant Breeding Institute on Maris Lane near Cambridge.
Whether they're cooked from dry or used canned, we think these are our best ever whole fava.
Red Haricot Beans
Hodmedod's British Pulses & Grains
Sorry, not available right now
Red Haricot Beans have a superb taste, delicate texture and rich garnet red colour. They're especially good in chillis, bean casseroles and salads.
Or try our canned Red Haricot Beans in Water, cooked and ready to use.
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Fava Bean Chips - extra value
Hodmedod's British Pulses & Grains
£2.49 £3.78
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.
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Borlotti
Sorry, not available right now
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SEASONAL BEANS 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.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
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Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Gogmagog Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These Gogmagog beans are difficult to grow in the UK, but well worth the effort, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Gogmagog are beans of the Phaseolus coccineus species, more commonly known as runner beans in the UK. The UK is almost unique in eating runner beans as a green vegetable. In the rest of the world the dried seeds are preferred – and are indeed among the most delicious beans you can eat.
In Greece large white beans like ours are called Gigantes - giants, ours aren't quite as big and they're not Greek so we've named them after the famous Welsh giant Gogmagog (probably more correctly Gawr Madoc (Madoc the Great), Albion's last giant. We're a long way from Wales, but we do have the Gog Magog hills just down the road in Cambridgshire.
Our Gogmagogs were grown by Edward Lea at Green Acres Farm in Shropshire, a really labour of love, like all our rare beans they dry on the plant before being picked and podded and sorted by hand. Cook simply in stock or follow a Greek recipe for Gigantes plaki (baked beans), they're incredibly creamy and tender.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Soldier Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These beans are doubly rare; difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Soldier Beans have been grown in New England for at least 200 years and take their name from the distinctive marking around the hilum (the scar that marks the beans attachment to the pod). They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.
Soldier Beans hold their shape well and, unlike a lot of marked beans, the distinctive ‘soldier’ remains after cooking. Great for home-made baked beans or as a substitute for other white beans (such as cannellini).
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Canadian Wonder
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These Canadian Wonder beans are difficult to grow for drying in the UK, Philip Kadner of Trenow Fields in Cornwall has done a fantastic job raising a small crop for harvest. |
Canadian Wonder, the classic red kidney bean, is an old variety (1873) that's never really fallen out of favour. The pods make excellent green beans (and that's what they're usually grown for in the UK), but if the weather permits they can be grown on for delicious dry beans. Like all legumes, the bean seeds are at their most nutritious when fully dry, they hold their shape when cooked and are perfect for chilli, stews and salads.
Our Canadian Wonder beans have the favourable climate of Cornwall on their side, grown within sight of St. Michael's Mount at Tim Westwell's small farm, Trenow Fields. Philip Kadner, the horticulturist at Trenow, is in the process of taking the farm through organic conversion with the Soil Association, he's keen to establish as diverse a system as possible with an emphoasis on fruit, vegetables, herbs and protein crops like beans, hemp and buckwheat.
Tim's vision for Trenow is that is should become a beacon for agroecological production in the area, demonstrating an alternative to monocultural horticulture, rejuvinating the soil and integrating the health of the local community with the health of the land in harmony with nature.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Mayocoba Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These beans are doubly rare; difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Mayocoba or canary beans are widely grown in Mexico and were probably domesticated there (almost certainly somewhere in Mesoamerica) four or five thousand years ago. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti and haricots.
A thin skinned, creamy textured bean that really soaks up flavours, Mayocoba are best cooked simply to really show off their virtues. Do have a look at the Rancho Gordo website for recipes and to discover the work of our bean hero Steve Sando.
Complete Product Details
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Cooking instructions
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.
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
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Swedish Brown Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. Difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Bruna Bönor or Swedish Brown Beans are traditionally grown on the island of Öland, just off the east coast of Sweden. Taxonomist Carl Linnaeus mentioned bean production on the island in 1741, probably the same brown beans that are grown today. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.
In Sweden Brown Beans are traditionally used to make a kind of sweetened baked bean. They’re great for home-made baked beans or as a substitute for other white beans (such as cannellini).
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Eye of Goat Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These beans are doubly rare; difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Eye of Goat (Ojo de Cabra) originated in Mesoamerica, probably Mexico or the southern US. They’re a variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.
A thin skinned, creamy textured bean that really soaks up flavours, Eye of Goat are best cooked simply to show off their virtues. Have a look at the Rancho Gordo website for recipes and to discover the work of our bean hero Steve Sando.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Eye of Goat Beans
May contain occasional small stonesAllergy information
No Allergens
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Typical values
(for generic Phaseolus vulgaris beans)Per 100g Energy 1,452kJ (347kcal) Fat 1.2g of which saturates 0.2g Carbohydrate 47g of which sugars 2.1g Fibre 16g Protein 21g Salt 0g -
A rare variety of Phaseolus vulgaris bean.
Grown by Edward Lea at Green Acres Farm in Shropshire.
Suitable for vegans and vegetarians.
Hidatsa Shield Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These beans are doubly rare; difficult to grow in the UK and a globally scarce heritage variety, Edward Lea at Green Acres Farm has done a fantastic job raising a small crop for harvest. |
Named for and probably grown by the Hidatsa tribe who raised corn, squash, beans, and sunflowers in the Missouri River Valley of North Dakota. They’re a climbing variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti, cannellini and haricots.
Hidatsa Shield Beans hold their shape well and have a firm creamy texture when cooked. Great for home-made baked beans or as a substitute for other white beans like cannellini.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Hidatsa Shield Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Good Mother Stallard Beans
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These Good Mother Stallard beans are doubly rare: difficult to grow in the UK and globally scarce, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Good Mother Stallard is a beautiful bean; to look at and to eat. An heirloom variety from the US dating back to at least the 1930s and named after Carrie Belle Stallard from Virginia. They’re a climbing variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti and haricots.
A thin skinned, creamy textured bean that really soaks up flavours, Good Mother Stallard are best cooked simply to really show off their virtues. Have a look at Rancho Gordo for recipes and to discover the work of one of our bean heroes, Steve Sando.
Complete Product Details
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Cooking instructions
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.
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
Beans
May contain occasional small stonesAllergy information
No Allergens
-
Typical values
(for generic Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Ayocote Negro
Sorry, not available right now
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SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. As soon as we have any more available we'll announce them in our newsletter. In the meantime please have a look at our other less rare pulses. We've very limited quantities of some special rare beans from a handful of growers. These Ayocote Negro beans are doubly rare: difficult to grow in the UK and globally scarce, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Ayocote - or ayeócotl in Náhuatl, the indigenous language spoken in the area, now part of Mexico, where the beans were first domesticated four or five thousand years ago - are beans of the Phaseolus coccineus species, more commonly known as runner beans in the UK.
Mexican seed banks contain over 800 varieties of ayocote, each suited to very specific climates and altitudes. The beans are traditionally grown as part of the Milpa or Three Sisters system along with corn and squash.
The UK is almost unique in eating runner beans as a green vegetable. In the rest of the world the dried seeds are preferred – and are indeed among the most delicious beans you can eat.
Complete Product Details
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Cooking instructions
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.
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.
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Ingredients
Ayocote Negro Beans
May contain occasional small stonesAllergy information
No Allergens
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Typical values
(for dry black Phaseolus beans)Per 100g Energy 1,427kJ (341kcal) Fat 1.4g of which saturates 0.4g Carbohydrate 46g of which sugars 2.1g Fibre 16g Protein 22g Salt 0g -
A rare variety of runner bean, Phaseolus coccineus, left to ripen and dry before harvest.
Grown by Edward Lea at Green Acres Farm, Shropshire.
Suitable for vegans and vegetarians.