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.
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||2.1g|
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
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.View full product details
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details