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Faba Beans

Faba bean (also known as Fava bean in other countries) production occurs in the moister regions of the province in Zones 3 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

  1. Remove any shrivelled or broken beans.
  2. Rinse the beans under cold running water.
  3. 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.
  4. Drain soaking water and rinse beans in cool water.
  5. Combine soaked beans and water, bring to a boil.
  6. Simmer for 60 to 90 minutes or until beans reach desired tenderness.
  7. 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

Uruguayan Faba Bean Salad

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Beans & Rice Master Mix

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