Hodmedod's British Pulses & Grains
Sorry, not available right now £1.99
Sorry, our Organic Whole Broad Beans are no longer available. Why not have a look at our other beans and other pulses instead? Larger Broad Beans are not frequently grown as dried beans in the UK. Ours were a one-off crop and they've all gone now. |
Big sister to the fava bean, broad beans are rarely grown for drying in the UK - we just don't get enough sunshine. They're very popular and widely grown in North Africa and Southern Europe and can be used in any of our fava bean recipes. They're are particularly good for ful medames and other slow-cooked stews.
Collections: Hodmedod's Pulses and Grains, Organic, Rarities
Category: Carlin Peas, Organic, Unavailable
Warm Fava Bean and Caerphilly Salad
Collected Fava Bean Recipes from around the web
Browse all our recipes for whole fava beans
Whole dried broad beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 50-60 minutes until tender. Refreshing the water during cooking will remove more of the natural tannins from the bean skins and give a more subtle flavour. Unlike our smaller fava beans it's fairly easy (if fiddly) to remove the skin after soaking for a quicker cooking bean.
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 but does compromise the flavour and nutritional content. We don't recommend it, but if you live in an area with particularly hard water it can certainly help.
Cooked pulses can be used immediately or frozen for later use.
Broad Beans
No Allergens
Typical values | Per 100g |
Energy | 1181kJ (282kcal) |
Fat | 2g |
of which saturates | 0.4g |
Carbohydrate | 27.9g |
of which sugars | 2.1g |
Fibre | 30g |
Protein | 23.1g |
Salt | 0g |
Broad Beans are also a good source of Phosphorus, Copper and Manganese, and a very good source of Folate.
Delicious, nutritious and good for the soil, these are broad beans, Vicia faba, that have been left to ripen and dry before harvest.
Suitable for vegans and vegetarians
Hodmedod's British Pulses & Grains
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Sorry! Gog Magog Beans are out of stock following two difficult growing seasons but we are hoping to have more available from future harvests. |
Our large white Gog Magog Beans are deliciously tender and buttery. They make a great alternative to butterbean or Greek Gigantes beans.
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Triticale is a hybrid of wheat (Triticum aestivum) and rye (Secale cereale), combining the quality and yield potential of wheat with the flavour, adaptability and resilience of rye.
Wholegrain triticale flour has a high protein content and is lower in gluten than other cereals, making it well suited for lighter rye-style breads and crispbreads, as well as biscuits, cakes and muffins.
Our organic triticale flour is grown and milled at Maple Farm, Kelsale in Suffolk.
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Squareheads Master is a 19th century variety of milling wheat, grown since the 1860s to provide grain for bread making and straw for thatching. |
Our Squareheads Master wheat is grown at Hulver Farm in Suffolk by Paul Watkin and his son Tobias. As their main interest is in thatching straw (this wheat grows well over a meter tall), with the grain a by-product, the wheat is cut with a reaper-binder rather than a combine harvester (which would also thresh the grain out) so as not to damage the straw. The binder ties the cut wheat into sheaves which are then stacked or 'shocked' into stooks in the field to dry.
Once dry, Paul and Tobias use an early 20th century Ransome's threshing machine, powered by a traction engine, to gently separate the grain from the straw - see it in action!
This crop of Squareheads Master was threshed at Henham Steam Rally, which is held a few miles from our Bean Store.
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New Harvester Milling Wheat is only available as part of our January 2020 Miller's Box selection of grists for home milling as we have very limited grain available from the 2019 harvest. |
New Harvester is a late 19th century variety of wheat, probably one of the first improved selections for bread wheat.
Our New Harvester is grown at Hulver Farm in Suffolk by Paul Watkin and his son Tobias. As their main interest is in thatching straw (this wheat grows well over a meter tall), with the grain a by-product, the wheat is cut with a reaper-binder rather than a combine harvester (which would also thresh the grain out) so as not to damage the straw. The binder ties the cut wheat into sheaves which are then stacked or 'shocked' into stooks in the field to dry.
Once dry, Paul and Tobias use an early 20th century Ransome's threshing machine, powered by a traction engine, to gently separate the grain from the straw - see it in action!
This crop of New Harvester was threshed at Brampton Plough Day, which is held just over the road from our Bean Store.
View full product detailsSpill the beans!
Please get in touch by emailing hello@hodmedods.co.uk or calling 01986 467567
Our trading address is Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.