The Field Bean has many names: puff bean, field bean, broad bean, pig bean, horse bean, faba bean, faber bean, fava bean, cattle bean and thick bean. The thick bean shares only its name with the French bean – it is not related. The small protein bombs (8g per 100g) were eaten back in the Stone Age. Even on the salty North Sea coast, field beans were the first pulse cultivated there early in the first century AD. In addition to their high protein and fibre content, zinc, magnesium, calcium and iron make them small powerhouses. Egg substitutes are increasingly made from field beans because they have many advantages over soy. Growing is straightforward and possible in almost all climates, so expect to see the superbeans cross our paths more and more often.