Broad Beans

Broad beans, also known as fava or butter beans are among the oldest of all cultivated crops, historically providing sustenance to the pyramid builders of Egypt. They are large beans, pale-green in colour, with a bold and earthy flavour. They are known for their versatility in a variety of cooking styles including, boiled and mashed with olive oil and garlic, baked or fried.

Health Benefits of Broad beans

Broad beans contain a large amount of healthy digestive fibre, important for maintaining healthy blood sugar levels and for reducing high cholesterol. They are rich in nutrients including B6, B1, folate, iron, copper, phosphorus and magnesium. They also contain isoflavones, which work to promote good health in the body and are a good source of vitamin A and C.

Cooking with Broad beans

As with all legumes, they are best soaked first in the fridge overnight before cooking. To cook, add one cup of beans to 3 cups of water, bring to the boil and then reduce to a simmer for about 1.5 hours or until soft. It is best to remove the skin and this is done after soaking however it can be eaten once cooked. Cooked broad beans are fantastic in salads,  added to casseroles and soups or mashed into patties with parsley, onions and spices.  Cooked and blended broad beans make easy and tasty spreads and dips when combined with olive oil, garlic, herbs and spices.