How to cook dried faba beans
- Sort through the beans and remove any damaged beans or debris.
- Rinse thoroughly under cold water.
- Soak in plenty of water for 8–12 hours or overnight.
- Drain and rinse again.
- Place in a pot and cover with fresh water by about 5 cm.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for approximately 45–90 minutes, or until tender.
- Skim off any foam that forms.
- Add salt near the end of cooking.
- Drain and use in soups, stews, salads, curries or dips.
Cooking time varies according to the beans’ size and age. Never eat dried faba beans raw or undercooked. People with G6PD deficiency (favism) should avoid faba beans unless advised otherwise by a healthcare professional.
PRODUCT INFORMATION
Origin: Australia
Nutritional value per 100g:
- Energy: approximately 1,425 kJ / 341 kcal
- Protein: 26.1 g
- Carbohydrates: 58.3 g
- Total sugars: 5.7 g
- Dietary fibre: 25.0 g
- Total fat: 1.5 g
- Saturated fat: 0.3 g
- Sodium: 13 mg
- Potassium: approximately 1,060 mg
STORAGE INSTRUCTIONS
After opening, store in a cool, dry place. Refrigerate if storing for more than 30 days!
