Sorry, not available right now £4.99
SEASONAL BEANS Sorry, our rare beans were very popular and we sold out quickly. 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 Good Mother Stallard beans are doubly rare: difficult to grow in the UK and globally scarce, Edward Lea at Green Acres Farm in Shropshire has done a fantastic job raising a small crop for harvest. |
Good Mother Stallard is a beautiful bean; to look at and to eat. An heirloom variety from the US dating back to at least the 1930s and named after Carrie Belle Stallard from Virginia. They’re a climbing variety of Phaseolus vulgaris, the same incredibly diverse family of beans from the Americas that includes borlotti and haricots.
A thin skinned, creamy textured bean that really soaks up flavours, Good Mother Stallard are best cooked simply to really show off their virtues. Have a look at Rancho Gordo for recipes and to discover the work of one of our bean heroes, Steve Sando.
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.
Beans
May contain occasional small stones
No Allergens
Typical values (for generic Phaseolus beans) |
Per 100g |
Energy | 1,427kJ (341kcal) |
Fat | 1.4g |
of which saturates | 0.4g |
Carbohydrate | 46g |
of which sugars | 2.1g |
Fibre | 16g |
Protein | 22g |
Salt | 0g |
A rare variety of Phaseolus bean.
Grown in the UK.
Suitable for vegans and vegetarians.
Collections: Dried Beans, Split & Whole, Hodmedod & Guest Products, Pulses, Pulses, Grains & Seeds from British Farms, Rare Beans, Test
Category: Rare Beans
Hodmedod's British Pulses & Grains
£2.09
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.
What are fava beans? Find out here...
View full product detailsHodmedod's British Pulses & Grains
£2.29
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 were grown on the Balcaskie Estate in Scotland, They're 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.
Hodmedod's British Pulses & Grains
Sorry, not available right now £2.99
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 detailsHodmedod's British Pulses & Grains
£2.49 £3.78
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 detailsGet in touch at hello@hodmedods.co.uk or 01986 467567
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