A type of faba bean (Vicia faba) grown for drying rather than fresh eating. Used in animal feed and, after processing, in human foods. Like other faba beans they are protein-rich, but they contain compounds that trigger favism in susceptible individuals, so labelling and processing matter. Field beans are harvested dry and typically dehulled, soaked and boiled or milled into flour for human use, which reduces vicine, convicine and tannins. In the UK and Australia they are a major break crop fixing soil nitrogen; the small-seeded tick-bean types go mainly to animal feed, while larger types serve food markets.