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 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.
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.View full product details
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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