Fava and Beyond: What is a Broad Bean Also Called?

Archaeological evidence shows that people have been cultivating broad beans, known as one of the oldest cultivated plants, for over 10,000 years. Today, this ancient legume goes by many names, depending on its maturity, region, and intended use, leaving many to wonder: what is a broad bean also called?

Quick Summary

A broad bean, also known as a fava bean, goes by several other names depending on its size and use. Smaller versions are called horse beans, field beans, or tic beans, primarily used for animal feed. These nutritious legumes have a long history and are staples in cuisines worldwide.

Key Points

• Fava bean is the primary synonym: In the United States, 'fava bean' is the most common alternative name for the broad bean.

• Names vary by size and use: Smaller, harder-seeded varieties of Vicia faba are often called horse beans, field beans, or tic beans and are used for animal feed.

• Terminology differs regionally: The term 'broad bean' is widely used in the UK and Commonwealth countries, while 'fava bean' is more common in the US.

• It's a versatile, ancient legume: Cultivated for over 10,000 years, this nutritious plant has been a dietary staple across the world, especially in Mediterranean and Middle Eastern cuisines.

• Be cautious of favism: Individuals with a specific genetic enzyme deficiency (G6PD) can develop a life-threatening condition called favism from eating broad beans, particularly when raw.

The Many Names of the Versatile Vicia faba

At its core, the broad bean is the same species as the fava bean, scientifically known as Vicia faba. The different names often arise from regional conventions, the size of the bean, or its specific culinary purpose. In the United States, the name "fava bean" is the most common for the fresh, edible variety, while "broad bean" is the prevalent term in Commonwealth countries like the UK, Australia, and New Zealand.

Regional Naming Conventions

• Fava Bean: This is perhaps the most widely recognized alternative name for the broad bean, especially in North America. The name comes from the Italian word fava, also meaning bean.
• Faba Bean: This is another common variation of the name, particularly in horticultural or agricultural contexts.
• Windsor Bean: This name is often associated with specific, large-seeded varieties, reflecting its British heritage.
• English Bean: A less common but still used name, also tied to its long history in British cultivation.
• Horse Bean, Field Bean, and Tick Bean: These names typically refer to the smaller, harder-seeded varieties of the Vicia faba plant. Historically, these were primarily used for livestock feed, although some recipes, like falafel, still favor their stronger flavor.
• Pigeon Bean: A less frequent name for the smaller varieties.
• Bell Bean: Another regional term for the plant.

Fresh vs. Dried: Broad Bean vs. Fava Bean

The distinction between fresh and dried beans can also influence the terminology used. In some places, "broad bean" is specifically used for the fresh, green, immature pods, whereas "fava bean" might refer to the dried, mature bean. The preparation for these two forms differs significantly. Fresh beans require shelling and often a secondary peeling, while dried beans are soaked and cooked much like other pulses.

Feature	Broad Bean (Fresh)	Fava Bean (Dried)	Other Names
Appearance	Bright green, flat, tender beans inside a large, puffy pod.	Pale, beige, or brown oval seeds, sold loose or pre-packaged.	N/A
Preparation	Shelled from pod, often blanched and peeled to remove outer skin.	Soaked overnight, then cooked until tender. Skins can be tough.	N/A
Flavor Profile	Creamy, nutty, and mildly sweet. Often described as tasting of spring.	Earthier, milder flavor, with a texture similar to chickpeas.	N/A
Common Use	Salads, purees, soups, or served as a side dish.	Soups, stews, falafel (Egyptian style), and purees (e.g., ful medames).	Horse bean, Field bean, Tic bean
Regional Term	UK, Australia, New Zealand	United States, Mediterranean, Middle East	Dependent on variety

A Glimpse into Broad Bean History

The broad bean's story is deeply intertwined with human civilization. Its cultivation dates back to prehistoric times in the eastern Mediterranean and Southwest Asia. Before the arrival of beans from the Americas, the broad bean was the only bean widely grown in Europe, and it was a critical source of protein. Remnants of domesticated faba beans have been discovered at archaeological sites dating as far back as 8,250 BCE. They were a dietary staple for millennia and even held symbolic significance; the Romans used beans as voting tokens and gave offerings of them to the dead. In Sicily, broad beans are still eaten on Saint Joseph's Day in gratitude for saving the population from starvation during a medieval famine.

Culinary Uses Around the Globe

From the Middle East to China, broad beans are a cornerstone of many regional dishes. Their versatility allows them to be used at various stages of maturity.

• Ful Medames (Middle East): This hearty stewed fava bean dish is a national breakfast staple in Egypt and popular across the Middle East. The beans are typically cooked slowly and mashed, then served with olive oil, parsley, lemon juice, and spices.
• Bissara (Morocco): A rich and creamy pureed broad bean soup or dip, often served as a popular street food.
• Doubanjiang (China): In Sichuan cuisine, broad beans are combined with chili peppers and soybeans to create a spicy fermented bean paste essential for many dishes.
• Habas Fritas (Spain and Latin America): A popular bar snack made from deep-fried or roasted broad beans, often salted or spiced.
• Koukia (Greece): Broad beans are paired with a sauce of lemon, dill, and parsley.
• Broad Bean Hummus (UK): A spring-themed take on traditional hummus, incorporating fresh broad beans.

Growing Broad Beans: A Gardener's Friend

Broad beans are a favorite among home gardeners because they are one of the easiest and earliest legumes to grow. As a cool-season crop, they can tolerate cooler temperatures than many other beans. They are also excellent for improving soil health, as they fix atmospheric nitrogen through a symbiotic relationship with bacteria in the soil. This replenishes nutrients and benefits subsequent crops. Taller varieties may need support, but generally, the plants are low-maintenance. Some common varieties include 'Aquadulce Claudia', 'Masterpiece Green Longpod', and 'The Sutton'.

Nutritional Profile and Health Considerations

Broad beans are a powerhouse of nutrition, packed with plant-based protein and dietary fiber. They are also a good source of vitamins, including folate, and minerals like manganese, copper, and iron. A cup of cooked fava beans provides a significant portion of daily protein needs. Notably, broad beans contain L-dopa, a chemical the body uses to produce dopamine, which is beneficial for mood and brain function.

However, it is crucial to be aware of a potentially fatal health condition called favism. This is a hereditary disorder affecting individuals with a deficiency of the enzyme glucose-6-phosphate dehydrogenase (G6PD). For these individuals, consuming raw or undercooked broad beans can trigger hemolytic anemia, a serious blood disorder. While only a small percentage of the global population is affected, concentrated primarily in certain Mediterranean and Middle Eastern populations, awareness is vital.

Conclusion

In summary, the answer to "what is a broad bean also called?" is a mouthful of delicious possibilities. From its common North American moniker, fava bean, to its more specific names like horse bean or Windsor bean, the versatile Vicia faba has graced dinner tables and nourished populations for thousands of years. Whether fresh or dried, for humans or livestock, this ancient legume remains a nutritional staple and a testament to its enduring role in global agriculture and cuisine. So the next time you encounter a fava bean, you'll know the fascinating history and many identities hidden within its green pod.

Frequently Asked Questions

What is the difference between a broad bean and a fava bean?

They are the same species, Vicia faba. In the UK and Commonwealth, 'broad bean' is typically used, while in the U.S., 'fava bean' is the common term. The names can also refer to the bean's maturity, with broad beans often meaning fresh and fava beans referring to dried.

What other names are there for broad beans?

Besides fava bean, other names include horse bean, field bean, tic bean, Windsor bean, and English bean. The names horse bean, field bean, and tic bean usually refer to smaller, animal feed-grade varieties.

Are fava beans and lima beans the same thing?

No, they are different species. Fava beans belong to the Vicia genus (Vicia faba), while lima beans belong to the Phaseolus genus (Phaseolus lunatus). Some people mistakenly use the terms interchangeably, but they are botanically distinct legumes.

Where do broad beans come from?

Broad beans, or fava beans, are believed to have originated in the Mediterranean region and have been cultivated there for thousands of years, with archaeological evidence dating back to 8,250 BCE.

Can you eat broad beans raw?

Yes, young broad beans can be eaten raw, but it is important to be aware of the risk of favism. For most people, raw beans are safe in moderation, but for those with a specific genetic enzyme deficiency (G6PD), it is very dangerous. It's always safest to cook them.

Why are some broad beans called horse beans or field beans?

These terms refer to smaller, harder-seeded varieties of the Vicia faba plant that were historically used as feed for livestock, such as horses, or were grown as field crops.

What are some popular dishes that use broad beans?

Popular dishes include ful medames (a Middle Eastern stew), bissara (a Moroccan puree), and doubanjiang (a spicy fermented bean paste from China). They are also roasted for snacks or pureed into dips.