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Faba beans, also known as broad beans, fava beans, and field beans depending on where in the world you encounter them, are one of the oldest cultivated food crops in human history, with archaeological evidence of their consumption stretching back more than ten thousand years across the Middle East, North Africa, and the Mediterranean. They are the bean behind Egyptian ful medames, one of the oldest continuously prepared dishes in the world and still the national breakfast of Egypt today, the primary ingredient in Lebanese and Syrian falafel in their most traditional form, and a deeply nourishing, high-protein staple that has sustained farming communities across three continents for millennia. These whole dried faba beans are grown in Australia, arriving with a clean provenance, an impressive nutritional profile delivering 28.4g of protein per 100g, and a robust, earthy flavour that rewards the cook who takes the time to prepare them properly with a result that tinned alternatives cannot approach in depth or satisfaction. Grandma always believed that the oldest ingredients are often the wisest choices, and faba beans have been earning that wisdom for longer than almost any other food in the pantry.
Flavour Profile: Dried whole faba beans have a rich, earthy, and deeply savoury flavour with a starchy, slightly sweet creaminess and a robust, pleasantly bitter edge that distinguishes them from lighter, more neutral legumes like cannellini or navy beans. Their texture when fully cooked is dense and creamy with a slight resistance at the centre of the larger beans that gives them a satisfying, substantial bite, and their skins, which are thicker and more pronounced than most other dried beans, contribute a slightly chewy contrast against the soft, starchy interior. The cooking liquid they produce is deeply flavoured, cloudy, and richly aromatic, and like the black turtle bean cooking liquid it is too good to discard and forms the base of a deeply flavoured soup with very little additional work required.
How to Use It: Whole dried faba beans require soaking before cooking due to their size and the thickness of their outer skin. Soak in a generous amount of cold water for at least twelve hours and preferably overnight, then drain, rinse thoroughly, and cook in fresh cold water or stock rather than the soaking liquid. Bring to the boil and then reduce to a gentle simmer for approximately 60 to 90 minutes until completely tender, skimming foam from the surface during the first ten minutes of cooking for a cleaner result. Do not add salt, tomato, or acidic ingredients until the beans are fully tender, as these toughen the outer skin and can prevent the beans from softening properly regardless of additional cooking time. The outer skin of whole faba beans can be slipped off after cooking by pinching the bean between the fingers if a smoother, more refined texture is desired for dips, purees, and spreads, though for rustic soups and stews the skin can be left on where it adds texture and body to the surrounding preparation. Cooked faba beans keep well in the refrigerator for up to five days and freeze excellently both with and without their cooking liquid, making batch cooking a highly practical approach for anyone who uses them regularly.
Recipes Where Faba Beans Shine: Egyptian ful medames, the ancient slow-cooked faba bean preparation seasoned with cumin, lemon, garlic, and good olive oil and served with flatbread, hard-boiled eggs, fresh tomato, and fresh herbs for breakfast or a light meal, is one of the oldest continuously prepared dishes in the world and the preparation that most completely and most authentically celebrates what whole faba beans are capable of when given time, heat, and simple, honest seasoning. Traditional Lebanese and Syrian falafel made from soaked but uncooked dried faba beans rather than the more commonly used chickpea version produces a darker, more robustly flavoured, and more deeply earthy falafel with a distinctive character that the chickpea version approaches but does not replicate, and many falafel purists consider the faba bean version the original and superior preparation. A hearty Italian-style faba bean and pancetta soup with whole cooked faba beans, good stock, rosemary, garlic, and a generous drizzle of olive oil finished with crusty gluten free bread is one of those deeply sustaining and deeply satisfying cold weather soups that the Italian culinary tradition has been producing in various forms for centuries and that rewards the cook who takes the time to make it from dried beans with a depth and richness that tinned versions cannot match. A simple faba bean hummus made from cooked and skinned faba beans blended with tahini, lemon, garlic, and cumin produces a deeply flavoured, slightly earthier, and more complex alternative to chickpea hummus that pairs beautifully with warm flatbread, roasted vegetables, and spiced lamb. A Moroccan-style faba bean and preserved lemon salad with cooked whole faba beans, preserved lemon, fresh herbs, olives, and a cumin and olive oil dressing is one of those clean, vibrant, and deeply satisfying salads that works as a side dish, a light lunch, or part of a broader mezze spread with equal ease.
Good to Know: Whole faba beans are naturally gluten free, dairy free, and vegan in their pure dried form, making them suitable for a wide range of dietary requirements. They are grown in Australia, which is worth noting for those who prefer to support local agriculture and source their pantry staples as close to home as possible. At 28.4g of protein per 100g, they are one of the highest protein plant-based foods available in the dried legume category, making them a particularly valuable addition to a gluten free, plant-based, or high-protein eating approach. Please note this product is manufactured and packed in a facility that also processes peanuts, tree nuts, soybeans, sesame seeds, gluten, and sulphites, which is an important consideration for anyone managing severe allergies to any of these substances. It is also worth noting that a small number of people, particularly those of Mediterranean, Middle Eastern, and African descent, carry a genetic condition called G6PD deficiency that can cause a serious reaction to faba beans. Those who are aware of this condition or have any reason to suspect it should consult a healthcare professional before consuming faba beans in any form. As with all dried legumes, introducing them gradually into the diet and ensuring adequate water intake is sensible advice for those not accustomed to eating legumes regularly.
Store in a cool, dry place away from direct sunlight. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
