Broad Beans (raw)

Broad beans are an edible legume, also known as fava beans, originating in the Near East, and now popular all over the world. For centuries, they have been a staple crop due to their strong nutritional profile and tasty flavor, and it’s no wonder why they’re enjoyed in many countries. From preparation in the field and the journey through the supply chain, there’s a lot to learn about how a raw broad bean gets from farm to plate.

The Growing of Broad Beans

Broad beans, which are a type of Vicia faba, are annual plants that require a cool climate and moist soil, typically having a long growing season, needing around 90 days to mature. Soil should be slightly acidic, and temperatures should generally not rise over 75 degrees Fahrenheit or fall below 40 degrees Fahrenheit, making them an ideal crop for Middle Eastern, Central European, and other temperate climates.

As with any farming, preparation of the ground is the first step. Broad bean farmers typically plow the land, and then apply fertilizer to increase the nitrogen levels of the soil. Planting usually takes place in early spring – either directly sowing the seeds in the ground or in more sheltered locations, such as greenhouses, acclimated the broad beans to their environment.

Generally, a growth period of 45-90 days will follow, during which the farmers should water the parcel of land and help the crop become established. After this point in the growth of the broad beans other operations may be necessary, such as weeding. The ultimate goal is to have a parity of one or two active growing pods per plant, with each pod having between three and five beans.

Once the broad beans reach peak maturity, they are harvested. Depending on the type of variety, harvesting will either involve picking the beans directly from the plant or de-podling, meaning taking the beans separately from the pod itself. Mechanical pickers can also be used, particularly with larger farm operations.

Post-Harvest Storage

Broad bean storage conditions vary, depending on the intended use for the crop. For human consumption, temperatures must remain below 50 degrees Fahrenheit, with relative humidity (RH) of between 85 and 95%, and no post-harvest treatments, such as bleaching, washing, or soaking, should also be conducted. For food processing, beans can be stored at temperatures as low as 32 degrees Fahrenheit, with less stringent RH requirements.

Once the broad beans have been harvested and stored, they navigate the supply chain. Farmers are the first stop, with local selling points for fresh produce common, such as farmer’s markets and farm shops. Alternatively, processors can purchase the broad beans directly, having a variety of options based on their needs. Factory-farmed goods are a possibility, making it an option for large retailers, but organic goods are also available.

These processing facilities can sometimes conduct a number of treatments, such as de-slugging and re-hydrating, as well as blanching and defrosting frozen beans. These further enhance the shelf-life of the broad beans, prolonging their usable life for human consumption.

Any processed goods are then shipped off via a variety of methods, varying from air and road transportation through to boat cargos, depending on the required delivery time. Goods will be carefully handled and kept to their temperature requirements, or depending on their environmental hardiness, packaged securely in boxes or shrink wrap.

Reaching the Plate

Finally, the broad beans reach the retailer or end user, ready for dinner. In the case of fresh beans, they will have a shelf life of around five days depending on temperature, whereas frozen goods can last up to a year. In either case, the beans will have clear labeling, indicating the nature of the goods and also shelf-life or best-before dates.

When selecting broad beans, organic options should be chosen in order to avoid pesticide use and support sustainable farming practices. On purchase, care should be taken with regards to cooking instructions, as some varieties of beans need to be treated with bicarbonate of soda when boiling.

For dinner recipes, the possibilities are endless. Broad beans are often a central ingredient for tasty dishes, such as pasta e fagioli, falafel balls, or sweet and savory pies. Mash them up with butter, top them with feta cheese and lemon, lightly fry in a wok, or even add them to salads for a crunchy and nutritious addition.

There are plenty of creative ways to include broad beans in a meal, providing a wealth of both taste and health benefits. From the planting of the seeds to the dinner plate, it’s clear to see why they’ve been beloved all over the world for centuries.