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.
Split fava beans don’t need soaking and cook down to a very soft consistency.
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.
Fava Beans (Broad Beans)
|Typical values||Per 100g|
|of which saturates||0.5g|
|of which sugars||2.6g|