Hodmedods British Whole Fava Beans in Water make a delicious addition to casseroles, stews, salads, curries or in other dishes in place of other beans. These versatile beans are beans are grown on British farms and retain their skin. They require soaking before use, but hold their shape even after prolonged cooking. 

• 400g.
• British-grown.
• Versatile & delicious.
• Cooked & ready to use.
• Retain their shape even after prolonged cooking.
• A delicious addition to casseroles, stews, salads & curries.

Whole fava beans are widely used in the Mediterranean, Middle East and North Africa. They’re the main ingredient in the traditional Egyptian dish of ful medames and Sicilian maccu soup. They’re also perfect for hearty baked beans and have therefore been included in Hodmedods British Baked Beans too!

The fava bean is Great Britain’s original bean, and has been grown here since the Iron Age. 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.

Flava beans are also available in a split-dried variation which are easy to cook and don’t need soaking. Hodmedods include these in their Organic Split Dried Flava Beans, which can be found here.

Directions of Use

Whole fava beans should be soaked overnight (don’t add salt as it can toughen the skin but bicarbonate of soda will soften the beans), then rinsed, covered with plenty of water, brought to the boil and simmered for 45 to 60 minutes before use. The thick skins will become very tender through long slow cooking. These beans are a delicious addition to casseroles, stews, salads, curries or in other dishes in place of other beans. 

Ingredients

Whole Fava Beans in Water.