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Split Fava Beans, Organic

Hodmedod's British Pulses & Grains

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.

Also available as part of our Big Vegan Box and Classic Pulses Selection.


Category: Fava Beans, Organic


Complete Product Details

    • Split fava beans don't need soaking and cook down to a very soft consistency.

      Cooking instructions

      To cook simply cover the beans with water or stock, boil for 10 minutes then simmer, braise or roast for 20-30 minutes more. Pre-soaking speeds up cooking but isn't essential. The beans will get softer and softer as they cook.

      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.

      Cooked pulses can be used immediately or frozen for later use.

    • Ingredients

      Fava Beans (Broad Beans)

      Allergy information

      No Allergens

    • Typical values Per 100g
      Energy 1201kJ (286kcal)
      Fat 2g
      of which saturates 0.5g
      Carbohydrate 28.3g
      of which sugars 2.6g
      Fibre 28.2g
      Protein 24.7g
      Salt 0g

 

  • Delicious, nutritious and good for the soil, fava beans are a variety of broad bean, Vicia faba, left to ripen and dry before harvest. They’re also known as field beans, horse beans, Windsor beans or ful.

    Britain's original bean, fava beans have been grown and eaten here since the Iron Age.

    Suitable for vegans and vegetarians


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