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Britain's original bean, fava beans are delicious, nutritious and good for the soil. Our Whole Fava Beans are perfect for spicy Egyptian ful medames, truly British baked beans, stews, curries, salads and more.
Or try our canned Whole Fava Beans in Water, cooked and ready to use.
Whole dried fava 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 45-60 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.
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.
Fava Beans (Broad Beans)
|Typical values||Per 100g|
|of which saturates||0.4g|
|of which sugars||2.1g|
Fava 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, 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
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.View full product details