Sorry, not available right now
Sorry, our rare beans were very popular and we sold out quickly.
We're planning to have a lot more rare beans of different varieties available from this year's harvest but you'll have to wait till the autumn. 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 Borlotto Lingua Di Fuoco 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.
These Lingua Di Fuoco (Tongue of Fire) borlotti beans are named for the striking red pods that hold the beans. A multi-purpose bean that can be harvested as a green pods to be eaten as a vegetable, as semi-dry beans for quick cooking and as dry storing beans. In the UK Lingua Di Fuoco are often grown at 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.
Our Lingua Di Fuoco 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.
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.
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.View full product details
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 are 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.
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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.View full product details
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