Mpc: B35 | GTIN:

Habas Beans

Peeled Fava Beans, called Habas, have a creamy pale yellow color, bold, earthy flavor and granular texture.

  • Approximately 3/4 to 1 inch in length

  • Flat oval shape

  • A staple of the Eastern Mediterranean diet and part of ethnic cuisines the world over

  • High in protein and fiber, as well as vitamin A, vitamin C, potassium and iron

  • D'allesandro
    Price: $0.00
    $0 / Ounce

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    Suggested uses

  • Habas can be stewed, boiled, puréed, sautéed or roasted, and the dried beans can even be ground into a flour

  • Often puréed with olive oil and served with bitter greens in the Southern Italian region of Puglia

  • Mash cooked Habas with garlic, cumin, olive oil and lemon juice to make "ful," the national dish of Egypt

  • Whole Habas can be roasted, spiced and eaten as a snack, a common practice in East Asia

  • Add to stews, especially those including lamb, a favorite partner for Habas

  • Toss with olive oil and simply season with onions and garlic or with tomatoes and fresh basil

  • Basic prep

    Carefully sort beans and rinse thoroughly. Soak 1 cup of beans in water 4 to 6 hours or overnight. Drain. Place in a pot and add water to cover by 2 inches. Bring to a boil, then reduce heat to a simmer. Cook 20-25 minutes and strain.

    Storage & handling

    Store in a dry, cool place.


    Peeled fava beans.

    Classic recipe

    Habas con Jamon

    Habas con jamon is a common dish in Granada, Spain. Our dried Habas recreate this simple dish seamlessly. Serve with a fried egg and some toasted bread.