Broad Beans, Organic

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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.

Category: Carlin Peas, Organic, Special Offer

Whole dried broad beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.

Cooking instructions

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.

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 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.
Ingredients

Broad Beans

Allergy information

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