Other Beans

Delicious, healthy and versatile chickpeas are great in salads and stews, as well as in a variety of North African and Asian dishes. Perfect for making your own hummus.

Widely used in Indian, Middle Eastern and North African dishes. Soak overnight or pressure cook for 40 minutes. Perfect in curries and salads or for making falafel and hummus

Widely used in Indian, Middle Eastern and North African dishes. Soak overnight or pressure cook for 40 minutes. Perfect in curries and salads or for making falafel and hummus

Pinto, flageolet, red kidney, black kidney and black eye beans go into this mixed bean product. High in protein and can be used in a variety of recipes.

Small, creamy, pale green beans with tender skin and a fine, delicate flavour, these are much prized in France. They are actually small, young haricot beans that have been harvested and dried before they are fully ripe.

The flageolet bean is a variety of the common bean originating from France. Creamy texture and great blitzed with olive oil and lemon juice

Haricot beans are small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture. With little taste of their own, they absorb other flavours easily, which makes them popular beans to use in bean salads, vegetable soups, slow-cooked dishes casseroles and bean purées.

Also known as the ‘navy bean’,these small oval beans have a smooth buttery texture and widely used in France, Spain, Portugal and South America

Organic Haricot beans are small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture. With little taste of their own, they absorb other flavours easily, which makes them popular beans to use in bean salads, vegetable soups, slow-cooked dishes casseroles and bean purées.

Also known as the ‘navy bean’,these small oval beans have a smooth buttery texture and widely used in France, Spain, Portugal and South America

The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

Mung beans, or Green Gram as they are alternativley known, are incredibly versatile legumes and are typically eaten in salads, soups and stir-frys. They are mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent where they are used as an ingredient in both savoury and sweet dishes.

The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savory and sweet dishes.

Soya beans are small, round, yellow beans which are a great source of protein. They must be soaked overnight before use. They are great when slow cooked with a range of herbs and spices to make soups and stews. They can also be used for making homemade soya milk or tofu.

One of the few beans that contain the full string of amino acids found in meat; these protein isolates help reduce cholesterol levels

Use Hodmedod's Organic Split Fava Beans to make dal, falafel or hummus - or add a handful or more to soups, stews or curries. The beans get softer and softer the longer they're cooked.