Other

Broad Beans

The large seeds of Vicia faba, taken from a thick padded pod. Mature beans have a pale skin around each seed that is often peeled after cooking.

Origin

One of the oldest cultivated beans, grown from the Mediterranean to China.

Sweet, nutty, and green when young. Older beans are starchier.

Boil them, then slip off the skins if the beans are large. Young ones can be eaten more simply.

Refrigerate pods and use them quickly. Dried broad beans keep airtight.

Per 100 g. Estimate.

Typical published averages for this kind of ingredient (USDA-style tables). Estimate only — not a lab test of your packet.

From this ingredient's notes in the catalogue. Not a chatbot.

What is Broad Beans?

The large seeds of Vicia faba, taken from a thick padded pod. Mature beans have a pale skin around each seed that is often peeled after cooking.

How do I use Broad Beans?

Boil them, then slip off the skins if the beans are large. Young ones can be eaten more simply.

How do I store Broad Beans?

Refrigerate pods and use them quickly. Dried broad beans keep airtight.

What does it taste like?

Sweet, nutty, and green when young. Older beans are starchier.

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