Vicia faba

In mainland Europe and North Africa, the plant parasite Orobanche crenata (carnation-scented broomrape) can cause severe impacts on fields of broad beans, devastating their yields.

Beans are attacked by chocolate spot fungus, which can have a severe impact on yield.

Botrytis fabae is one of the worst diseases in V. faba. Foliar damage, reduced photosynthesis, reduced bean productivity. B. fabae switches from non-aggressive growth to aggressive pathogenicity under the combination of increased temperature and humidity, and this is worsened by low soil potassium and phosphorus, and by the higher humidity caused by higher seeding rates. The non-aggressive phase is marked by small red-brown leaf lesions, and sometimes the same on stems and pods. Treatment is less effective than prevention. Early planting avoids the problematic combination of high temperature and humidity in late spring into early summer. Decreasing seeding rate or thinning after emergence is also effective. Foliar fungicide is effective.[10] If V. faba flowers during the heights of summer temperatures there is an increased risk of this disease.[9] If transplanted instead of direct seeded there is a lower risk of B. fabae.[9]

Erysiphe cichoracearum overwinters on residue and has alternate hosts. Resistant cultivars and overhead irrigation are preventative. Sulfur fungicides are recommended in severe outbreak.[11]

This soil borne pathogen is mitigated by lower temperature, aeration, drainage, and sufficient nutrition. Symptoms include stunting, yellowing, necrotic basal leaves, and brown or red or black streak-shaped root lesions that growth together and may show above the soil as the disease progresses.[12]

Faba bean rust is a fungal pathogen commonly affecting broad bean plants at maturity, causing small orange dots with yellow halos on the leaves, which may merge to form an orange lawn on both leaf surfaces.

Both Sclerotinia sclerotiorum and S. trifoliorum are pathogens of interest. Lithourgidis et al have done extensive work over the years, including in 2007 for S. t., 2005 for S. s., and 1989 regarding procedures for field testing with S. s.[13]

Xanthomonas campestris and X. axonopodis can be inoculated by seed contamination and by overwintering in crop residue. Increased incidence with higher temperatures, rainfall, and humidity. Produces deliquescent, necrotic lesions, sometimes with a wider yellow lesion around them, and in advanced disease the plant will look burned. Can be prevented or treated by use of uninfected seed, resistant cultivars, seed treatments, and copper bactericides.[14]

Pseudomonas syringae overwinters on residue. Uninfected seed, rotation, and removal of residue are preventative.[15]

Faba bean necrotic yellows virus which it shares with other Vicia.[16] Timchenko et al 2006 find Clink is not obviously necessary but highly conserved nonetheless, suggesting it is maintained by necessity for infection of other Vicia.[16]

Broad bean plants are highly susceptible to early summer infestations of the black bean aphid, which can cover large sections of growing plants with infestations, typically starting at the tip of the plant. Severe infestations can significantly reduce yields, and can also cause discolouration of pods and reduction in their saleable values.

Aphis fabae is a major pest. May infest transplants. Reflective plastic mulch may be preventative. May be mechanically removed by high pressure water once plant is established. V. fabae is tolerant to low and medium degrees of infestation, so insecticide application is only required under high infestation.[17]

Beans generally contain phytohaemagglutinin, a lectin that occurs naturally in plants, animals, and humans.[19] Most of the relatively low toxin concentrations found in V. faba can be destroyed by boiling the beans for 10 minutes.[19]

Broad beans are rich in levodopa, and should thus be avoided by those taking irreversible monoamine oxidase inhibitors to prevent a pressor response.[20][21]

Sufferers of favism must avoid broad beans, as they contain the alkaloid glycoside vicine which may initiate a hemolytic crisis.[22] A low-content vicine-convicine faba bean line was identified in the 1980s and the trait has been introduced into several modern cultivars. Low vicine-convicine faba beans are safe for consumption by G6PD-deficient individuals. As of 2019, a molecular marker may be used for marker-assisted breeding to reduce levels of vicine-convicine in fava beans.[23]

In south Algerian cuisine, broad beans are used to make besarah and doubara. Doubara is popular in the city of Biskra.

In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang. Perhaps due to the bean's popularity in Sichuan cuisine, in addition to the regular Chinese terms of "silkworm bean" (Chinese: 蚕豆; pinyin: cándòu) or "orchid bean" (Chinese: 兰花豆; pinyin: lánhuādòu), they are also known as "Sichuan beans" (Chinese: 川豆; pinyin: chuāndòu) in Chinese.

Fava beans (Colombia: Haba(s)) are a common food in most regions of Colombia, mostly in Bogota and Boyacá.

Steamed fava beans (known as habitas) with cheese are common in the cold-weather regions of Ecuador, especially around the Andes mountains and surroundings of Ambato.

Fava beans (Egyptian Masri: fūl pronounced [fuːl]) are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, or bought dried and then cooked in water on very low heat for several hours. They are the primary ingredient in Egyptian-style falafel (unlike the Levantine style, where the primary ingredient is chickpeas). The most popular way of preparing them in Egypt is by taking the cooked and partially mashed beans and adding oil, salt, and cumin to them. The dish, known as ful medames, is traditionally eaten with bread (generally at breakfast) and is considered one of Egypt's national dishes.

Broad beans (Amharic: baqella) are one of the most popular legumes in Ethiopia. They are tightly coupled with every aspect of Ethiopian life. They are mainly used as an alternative to peas to prepare a flour called shiro, which is used to make shiro wot (a stew used widely in Ethiopian dishes). During the fasting period in the Ethiopian Orthodox Church tradition called Tsome Filliseta, Tsome arbeå, Tsome Tahsas, and Tsome Hawaria (which are in August, end of February, April, mid-November, beginning of January, and June–July), two uncooked spicy vegetable dishes are made using broad beans. The first is hilibet, a thin, white paste of broad bean flour mixed with pieces of onion, green pepper, garlic, and other spices. The second is siljo, a fermented, sour, spicy thin yellow paste of broad bean flour. Both are served with other stews and injera (a pancake-like bread) during lunch and dinner.

Baqella nifro (boiled broad beans) are eaten as a snack during some holidays and during a time of mourning. This tradition goes well into religious holidays, too. On the Thursday before Good Friday (in the Ethiopian Orthodox Church tradition, tselote hamus (the Prayer of Thursday)), people eat a different kind of nifro called gulban. Gulban is made of peeled, half beans collected and well-cooked with other grains such as wheat, peas, and chickpeas. This is done to mourn the crucifixion of Jesus Christ.

Boq'ullit (boiled, salted broad bean embryo) is one of the favorite snacks in the evening, the common story-telling time in north and central Ethiopia. It is particularly a favorite for the story-teller (usually a society elder), as it is delicious, and easy to chew and swallow.

In England, broad beans are usually boiled.[24]

There is a project aimed at increasing broad bean consumption, particularly by use of broad bean flour in bread.[25]

Härkis

In Finnish, the word for "fava bean" is härkäpapu (literally "ox bean"). Fava beans are used to make a meat substitute called Härkis.

The Greek word fáva (φάβα) does not refer to broad beans, but to the yellow split pea and also to another legume, Lathyrus clymenum. Broad beans are known instead as koukiá (Greek: κουκιά), and are eaten in a stew combined with artichokes, while they are still fresh in their pods. Dried broad beans are eaten boiled, sometimes combined with garlic sauce (skordalia).

In Crete, fresh broad beans are shelled and eaten as a companion to tsikoudia, the local alcoholic drink.

Favism is quite common in Greece because of malaria endemicity in previous centuries, and people afflicted by it do not eat broad beans.

In India, fava beans are eaten in the Northeastern state of Manipur. They are locally known as hawai-amubi and are ingredients in the dish eromba.

Broad beans, or "Baghalee" (Persian: باقالی) are primarily cultivated in the central and north parts of Iran. The city of Kashan has the highest production of broad beans with high quality in terms of the taste, cooking periods and color. However, broad beans have a very short season (roughly two weeks). The season is usually in the middle of spring. When people have access to fresh beans in season, they cook them in brine and then add vinegar and Heracleum persicum depending on taste. They also make an extra amount to dry to be used year-round. The dried beans can be cooked with rice, which forms one of the most famous dishes in north of Iran (Gilan) called baghalee polo (Persian: باقالی پلو) which means "rice with broad beans". In Iran, broad beans are cooked, served with Golpar-origan and salt and sold on streets in the winter. This food is also available preserved in metal cans.

Broad beans which are called Bagilla (باگله/باقله) in the Iraqi dialect of Arabic are a common ingredient in many Iraqi foods. One of the most popular Iraqi dishes that uses the broad bean is Bagilla Bil-Dihin (باگله بالدهن) also called Tishreeb Bagilla (تشريب باگله). This dish is a common breakfast dish in Iraq and consists of bread soaked in boiled broad beans’ water then topped with broad beans, melted Ghee, and often also a boiled or fried egg. Fool (فول) is another common breakfast dish in Iraq as well as many other Arab countries and consists of mashed fava beans. Another famous Iraqi dish is Timmen Bagilla (تمن باگله), which is Arabic for 'broad bean rice'. This classic Iraqi dish consists of rice cooked with broad bean and dill.

In Sardinia, broad beans are traditionally cooked with lard, often substituted or paired with bacon or minced pork.

In Rome, fava beans are popular either cooked with guanciale or with globe artichokes, as side dish together with lamb or kid, or raw with Pecorino romano. Fave e Pecorino is the traditional dish for 1 May picnic in Liguria, Tuscany, Marche, Umbria and Latium.

In Sicily, Maccu is a Sicilian soup prepared with fava beans as a primary ingredient.[26]

In Apulia, broad bean purée with wild chicory is a typical dish.

Broad beans, called Soramame (Japanese: そら豆) lit: "Sky Bean", are consumed in a variety of ways in Japan. Most commonly, the beans are boiled and are eaten straight or added to rice. It is also consumed as a popular snack called "ikarimame" (Japanese: いかり豆) lit: "Anchor Bean", where the beans are roasted or fried.[27]

Judd mat Gaardebounen, or smoked collar of pork with broad beans, is the national dish of Luxembourg.[28]

Broad beans are synonymous with Maltese kusksu.

They are a primary ingredient of the Maltese kusksu, a vegetable soup primarily containing fava beans and pasta beads. They are also used in an appetizer called bigilla where they are served as a pureé mixed with olive oil, lemon juice, garlic, parsley and mint. It is served with bread or crackers.

In Mexico, fava beans are often eaten in a soup called sopa de habas, meaning "fava soup". They are also eaten fried, salted, and dried, as a snack, either by themselves or in combination with other salted, dried beans and nuts.

In Morocco, fava beans are cooked, steamed or made into tabiṣart, a dip sold as a street food and commonly eaten in winter.[29]

In Nepal, fava beans are called bakulla. They are eaten as a green vegetable when the pods are young, generally stir-fried with garlic. When dried, fava beans are eaten roasted, or mixed with other legumes, such as moong beans, chick peas, and peas, and called qwati. The mixture, soaked and germinated, is cooked as soup and consumed with rice or beaten rice on the occasion of Janai Purnima also known as Rakshya Bandhan, a festival celebrated by the Hindus. The dry and stir-fried version of qwati is called biraula. The qwati soup is believed to reinvigorate the body affected by monsoon paddy season.

In the Netherlands, they are traditionally eaten with fresh savory and some melted butter. The combination of the beans tossed with crispy fried bacon is also common. When rubbed, the velvet insides of the pods are a folk remedy against warts.

Fava beans (Peruvian Spanish: haba(s)) are eaten fresh or dried toasted, boiled, roasted, stewed or in soup. Habas are one of the essential ingredients of "Pachamanca" in the Andes of Peru, and are also an additive for "Panetela", which is a homemade remedy to keep your child fed and hydrated in cases of diarrhea or stomach infection and even for cholera treatment.

Peruvian dishes with fava beans include:

• Aji de habas
• Saltado de habas
• El chupe de habas
• Ajiaco de Papas y habas
• Pachamanca
• Guiso de habas
• Shambar (heavy soup, traditional in Trujillo)

"Favas guisadas à Portuguesa", a Portuguese fava stew

Fava beans (Portuguese: favas) are widely cultivated in Portugal and are very popular throughout the country. The most popular dish cooked with favas is "favada", a stew with onion and pork—depending on the region of the country the pork may be chorizo, bacon, pork shoulder, ribs or the mixture of many of these. In Alentejo a lot of coriander will be added in the end. Besides favada, fava beans may be served dry and fried as an appetiser.

Broad bean aspic (Serbian: bobove pihtije) is a Serbian winter dish in which the pureed cooked beans are combined with crushed garlic and set in a mould, topped with ground paprika in hot oil.

Broad beans (Spanish: habas) are widely cultivated in Spain. Culinary uses vary among regions, but they can be used as the main pulse in a stew (Habas estofadas, michirones) or as an addition to other dishes (menestra, paella). In certain regions they can be eaten while unripe or fried and packaged as a snack.

Fava beans are one of the most widely consumed foods in Sudan. For most Sudanese they form the main dish during breakfast time (fatoor), especially more so for city and urban dwellers. The beans are cooked by steadily boiling over a sustained period of time. Similar to Egypt, the cooked beans are mashed, and prepared by adding salt and pepper. For additional flavour, sesame oil is added along with a sprinkling of jibna ("feta" cheese) on top. The dish is then eaten with bread, sometimes mix all in one dish this called (fatta or boash).

Green broad beans vegan salad in Sweden

Broad beans (Swedish: bondbönor, lit. 'peasant beans'), which in Sweden were traditionally eaten as soaked brown, and boiled, dried broad beans fried in lard, were for a very long time popular to add to other foods as a filling side, specially with fried pork. The green, raw, and lightly boiled broad beans were used seasonally as a side green.

In Syria, broad beans are prepared in multiple ways for breakfast, lunch or dinner. Ful medames is the same as the Egyptian dish (it is not mashed though) but with the addition of tomato, parsley and onion and with olive oil. Another version of it includes the addition of tahini (sesame paste), olive oil, garlic and lemon. For lunch, broad beans are cooked with a mix of minced and big chunks of meat and is topped on white rice and eaten with cold yogurt and cucumber salad. Bulgur is sometimes used in preparing this recipe instead of rice. Broad beans are cooked with pieces of garlic, meat and meat stock with the addition of lemon juice and cilantro. This dish is called foulieh and is eaten on the side with rice. The same recipe is prepared without meat as a vegan dish eaten on Lent by Christians in Syria.

In Turkey, broad beans are called bakla. This is also the name of a zeytinyağlı dish made by simmering young and tender broad bean pods with chopped onions in olive oil. It is traditionally garnished with dill and served cool, together with yoghurt. Another popular dish is fava, a meze prepared by soaking and boiling shelled dried broad beans until soft and then pureeing with olive oil and optionally fresh dill. The puree is left to set overnight, and served cold, garnished with dill and slices of lemon. Broad beans are also cooked with artichoke (Enginarlı İç Bakla) which is another zeytinyağlı dish.

In Southern Vietnam, fava beans (đậu móng heo) are usually stir fried with rice noodles, durians, shrimps, Thai basil, quail eggs and pig intestines in a dry stew called hủ tiếu lòng heo.