Natural shelled broad beans

DRIED BEANS WITHOUT SHELL

Broad beans belong to the Leguminosae family and are classified under the name " Vicia Faba ". The broad bean plant has an erect stem and is up to one meter tall, producing linear pods up to 30 cm long which contain oval, flat seeds inside. This plant is usually grown as a fodder plant.

The seeds contained in the pods have excellent nutritional properties such as a high content of proteins, carbohydrates, vitamins ( A, B, C, K, E, PP ), mineral salts (important for their drainage action) and fibers present especially in their external peel. Among legumes, they are the least caloric, but be careful: if for 100 grams of fresh broad beans the energy intake is only 37 calories, for the same weight of dried broad beans the intake rises to 342 calories.

Dried broad beans are the legumes that provide by far the greatest contribution of proteins .

Dried broad beans can be found both unpeeled and shelled. If with the peel, they must be soaked for 16-18 hours in warm water before cooking, while, if peeled, they need to be soaked in cold water for about 8 hours.

As for cooking times, you need to calculate 30 minutes in boiling water, which can be reduced to 6-8 with a pressure cooker.

Rich in folic acid, which is very important for the functions of the nervous system for the synthesis of DNA and RNA, broad beans are useful during pregnancy to prevent certain malformations of the fetus. Furthermore, thanks to the high manganese content, they are a valid aid in the prevention of arthritis and osteoporosis.

Dried broad bean leaves are used in herbal medicine as a natural remedy to stimulate diuresis.

Dried broad beans: In the kitchen

Dried broad beans can be the protagonist of first courses with rich and nutritious flavours, such as mixed legume soups, pasta, a simple side dish seasoned with a drizzle of extra virgin olive oil or a creamy purée to accompany fish.

Fresh broad beans can be eaten plain or used together with bread, cured meats or cheeses.