Faba Beans

Faba bean (also known as Fava bean in other countries) production occurs in the moister regions of the province in Zones 3, 4 and 5 which includes Central, North-central and Peace River regions of Alberta and irrigated areas of Southern Alberta in Zones 1 and 2.

Preparing Faba Beans

Cooking Instructions

Remove any shrivelled or broken beans.
Rinse the beans under cold running water.
Soak your beans.
- To soak overnight, add 3 cups (750 mL) of cool water for every 1 cup (250 mL) of dry beans, making sure beans are covered completely, and soak for 8–24 hours.
- For a quick soak, place 1 cup (250 mL) of beans in a large pot with 3 cups (750 mL) of water, bring to a boil for 3 minutes, then remove from heat and let stand for 1 hour.
Drain soaking water and rinse beans in cool water.
Combine soaked beans and water, bring to a boil.
Simmer for 60 to 90 minutes or until beans reach desired tenderness.
When ready, drain any excess liquid and gently rinse.

Cooking Tips

For every 1 cup (250 mL) of beans, use 3 cups (750 mL) of water.
Bean cooking time varies by type. When a bean is fully cooked, the skin is still intact but the bean can easily be smashed between two fingers.
Pre-soak beans, then boil for 10–12 minutes in fresh water before adding to your slow cooker.
During hot weather, soak beans in the refrigerator to prevent fermentation.

Faba Beans in the Kitchen

Visit our recipes page for delicious recipes featuring Faba Beans. Click the search filter for Faba Beans and enjoy exploring!

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