Fine Granulated Habas
Peeled Fava Beans, called "Habas," have a creamy pale yellow color, bold, earthy flavor and granular texture. Our Fine Granulated Habas has been finely ground for easy use in soups, stews, sauces, or anywhere ground or pureed Habas is needed.
Ready to use. No preparation necessary.
Storage & handling
Store in a dry, cool place.
Peeled fava beans.
Fava Beans (Vicia faba), also commonly known as "broad beans," are a flat, oval, green bean that grows inside a large, inedible pod. A translucent skin also surrounds each individual bean and is often removed prior to use, especially in mature beans. Peeled Fava Beans are also called Habas.
The Fava Bean is thought to have originated in the Middle East and North Africa around 6000 B.C., and has been an important staple of the Eastern Mediterranean diet since ancient times. While it is a less widely known association, Fava Beans have been part of Chinese cooking since around 5000 B.C., and are especially utilized in the Szechuan region, where they are called simply "Szechuan beans."
Today, Fava Beans are widely cultivated all over the world, both as a cover crop for silage and for human consumption. The plant is very hardy, and can withstand harsh climates, but it prefers temperate and cool growing conditions. In the U.S., where it grows widely in temperate parts of the East and West Coasts, it ripens in mid spring and it is often considered a harbinger of warmer temperatures to come.
Cooked Habas is eaten all over the world in various ethnic cuisines, and has numerous culinary applications. It is often used in cold salads, dips and bruschetta, as part of falafel, and traditionally prepared in the national dish of Egypt, "ful," cooked Habas mashed with olive oil, garlic and lemon juice.
This Habas has been coarsely ground, for easy use in soups, stews, sauces, or anywhere ground or pureed Habas is needed.
Seasoned with saffron, cumin, and a touch of mild Guajillo Chile Powder, this recipe makes excellent use of our convenient Granulated Fine Habas, cutting prep time in half. This hearty and warming soup includes a classic aromatic Mexican base called "recado," a purée of tomato, onion and garlic that is sautéed before it's added to the soup.