Faba bean, also known as broad bean or fava bean, is an incredibly common legume in Southern European, Northern European, East Asian, Latin American and North African cuisines. A wonderfully nutritious ingredient, Faba Beans present one of the higher protein-to-carbohydrate ratio among popular pulse crops. 

To prepare the beans, start by soaking them and then boiling them until soft before adding them to your stew or soup. The beans can also be fried, causing the skin to split open, and then salted and/or spiced to produce a savoury, crunchy snack. 

One of the most popular uses of Faba worldwide is a dish called  Ful Madames, also known as Fuul,  or Fūl depending on the specific region; with every cuisine having their own particular take. 

These beans were sourced for us by Neil and Kym Sullivan in Linthorpe QLD.. 

Please note: This is the first year, this grower has produced faba beans and there was a bit of insect damage to the crop (have a look at the second and third photo). Neil is working with this grower to ensure they are will have less damage next year. We really want to see these crops come to fruition, so we are supporting this grower to ensure we make these crops economically viable in the future. The beans with more damage will float when soaked.