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 Moray Firth in Scotland.
Whether they're cooked from dry or used canned, we think these are our best ever whole fava.
What are fava beans? Find out here...
Recipes for Whole Fava Beans
More Recipes
Warm Fava Bean and Caerphilly Salad
Collected Fava Bean Recipes from around the web
Browse all our recipes for whole fava beans
Complete Product Details
-
Whole dried fava beans retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Cooking instructions
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.
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 1181kJ (282kcal) Fat 2g of which saturates 0.4g Carbohydrate 27.9g of which sugars 2.1g Fibre 30g Protein 23.1g Salt 0g
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