The fava bean, also known as broad bean, is one of the oldest plants in the world. One of the earliest crops in history, dating back to 6000 B.C. C and even earlier, when it was grown together with chickpeas and lentils in the Mediterranean region.
Today, broad beans are part of Asian cuisine, the Middle East and also Latin American and African, especially in the north of the continent. versatile and deliciousadapt to the savory and sweet preparations and they can be used in salads, stews, sauces, fillings, appetizers and more, although the most typical way of cooking them is stewing or turning them into purées and creams.
East vegetable grows in a series of large green pods, on a pea-like plant that is harvested in winter. Inside them are green granules that are large, flat, and shiny with a hard, pale skin that is usually removed for eating. Like other legumesbroad beans have no cholesterol, are low in fat and rich in protein. vegetable origin, so they are special for vegetarians, vegans and flexitarians and for all people of all ages. We always talk about the dry legume, because the fresh and tender, nutritionally and for practical purposes, is more of a vegetable.
The Dried beans they taste similar to chickpeas or kidney beans and cinnamon. For this reason they are prepared in a similar way, and must be soak before cooking, at least from the night before we are going to make them, like the rest of the hardest legumes.
In Spain they are consumed above all in the Region of Murcia, where dry broad beans are also known as michirones because they are assimilated to the traditional stew of the same name, although they are also made in nearby regions due to their historical and cultural proximity. In Andalusia, a lesser-known version of ajoblanco made with dried broad beans is traditional.
Given the short timeframe of fresh broad beans and how much they are requested in the markets, the dry ones become a pantry staple that in the past was a great essential source of nutrients for the most humble population. If they are stored well, in a dry place and away from sunlight and heat, dried broad beans can last even years without problems, although the older they are, the more soaking and slow cooking they need.
The skin of the dry bean is somewhat harder and thicker than that of other legumes, although there is nothing that a slow cooker and without haste can not solve. Even so, many diners prefer to remove the skin when eating them, as it comes off easily, thus ensuring a lighter digestion, to directly enjoy its buttery interior texture.
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