Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Pantry-ready, hearty, and full of rustic flavor. These classic legumes bring a creamy, nutty taste and a firm, satisfying bite to soups, stews, salads, and spreads. Perfect for slow-simmered cassoulets, smoky bean purées, or simply transformed into a comforting bowl with olive oil, lemon, and herbs.
Features
Whole, dried broad beans (also called fava beans) for long shelf life and budget-friendly cooking.
Rich in protein and fibre — a wholesome plant-based choice.
Versatile: soak and simmer for tender stews, roast for crunchy snacks, or puree for dips and spreads.
Neutral, earthy flavour that pairs beautifully with garlic, cumin, smoked paprika, tomato, and lemon.
Cooking basics
Soak overnight in plenty of water, then drain and rinse.
Simmer gently 45–90 minutes (depending on size and freshness) until tender; add salt near the end.
For faster results, simmer without soaking for about 90–120 minutes, or use a pressure cooker for 20–30 minutes.
For a silky purée, remove skins after cooking by pinching beans between fingers.
Serving ideas
Classic broad bean and ham stew or vegetarian cassoulet.
Blended with olive oil, lemon, and garlic for a vibrant dip or sandwich spread.
Tossed with roasted vegetables, feta, and fresh herbs for a Mediterranean salad.
Roast cooked beans with spices for a crunchy snack.
Storage Store in a cool, dry place away from sunlight. Keeps well for many months — the longer they sit, the longer they’ll take to cook, so plan soaking time accordingly.
Bring home the comforting, earthy goodness of dry broad beans — pantry-friendly and ready to help you cook something soulful and delicious.
Pantry-ready, hearty, and full of rustic flavor. These classic legumes bring a creamy, nutty taste and a firm, satisfying bite to soups, stews, salads, and spreads. Perfect for slow-simmered cassoulets, smoky bean purées, or simply transformed into a comforting bowl with olive oil, lemon, and herbs.
Features
Whole, dried broad beans (also called fava beans) for long shelf life and budget-friendly cooking.
Rich in protein and fibre — a wholesome plant-based choice.
Versatile: soak and simmer for tender stews, roast for crunchy snacks, or puree for dips and spreads.
Neutral, earthy flavour that pairs beautifully with garlic, cumin, smoked paprika, tomato, and lemon.
Cooking basics
Soak overnight in plenty of water, then drain and rinse.
Simmer gently 45–90 minutes (depending on size and freshness) until tender; add salt near the end.
For faster results, simmer without soaking for about 90–120 minutes, or use a pressure cooker for 20–30 minutes.
For a silky purée, remove skins after cooking by pinching beans between fingers.
Serving ideas
Classic broad bean and ham stew or vegetarian cassoulet.
Blended with olive oil, lemon, and garlic for a vibrant dip or sandwich spread.
Tossed with roasted vegetables, feta, and fresh herbs for a Mediterranean salad.
Roast cooked beans with spices for a crunchy snack.
Storage Store in a cool, dry place away from sunlight. Keeps well for many months — the longer they sit, the longer they’ll take to cook, so plan soaking time accordingly.
Bring home the comforting, earthy goodness of dry broad beans — pantry-friendly and ready to help you cook something soulful and delicious.
