– good for the soil
– require soaking
– hold their shape even after prolonged cooking
Perfect for spicy Egyptian full medames, truly British baked beans, stews, curries, salads and more.
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.
Fava Beans are also a good source of Phosphorus, Copper and Manganese, and a very good source of Folate.