ORGANIC FAVA BEANS
% Valeur quotidienne*
Yupik Organic Fava Beans, also known as broad beans, are dried, king-size, whole legumes which grow in a green snap an inch in length. They are big not simply in size but also on nutrients: in short, they are king inside out! Compared to their greener, ess mature relatives, they are much more mouthful and can be enjoyed at all year long! Mild in flavor and creamy in texture, these beans embody the perfect blend of nutritional richness and delicate flavour, too good to go unnoticed, regardless of the recipe! In the Mediterranean diet, they are an undisputed staple food. These legumes are made to add thickness, creaminess and depth to your soups, stews, salads, casseroles and dips. They are so versatile that you can never go wrong, just free your creativity and let them fully express their culinary and nutritious potential!
NUTRITIONAL PROPERTIES: A genuine boost for your health!
-Good source of proteins, fiber and iron
-Contains phosphorus, potassium and magnesium
CULINARY TWIST: The taste of authenticy!
You can enjoy fava beans in plenty of recipes, from classic soups and spring salads to chicken pot pies and protein-rich dips. If you like twisting things up, you can also use them to replace chickpeas in any falafel recipes. They can even make a delicious cake filling, or a gourmet breakfast. No mistake: in Egypte the Ful Mudammas is a classic breakfast recipe, a delicious fava bean stew!
It looks yummy, doesn't it? Give it a try! All you need is: 2 cups dried fava beans, soaked for 8 to 10 hours in cold water; 1 onion, peeled and diced, 4 cloves garlic, peeled and minced, 1 teaspoon ground cumin, zest and juice of 1 lemon and sea salt to taste. To make 4 servings, start by draining and rinsing the beans. Then, put them into a large pot, cover with 1/3 cup of water and bring to a boil. Reduce the heat, cover, and cook until the beans become tender (about 1½ - 2 hours). In the meantime, put some oil in a saucepan and brown the onion over medium heat. Add the garlic, cumin, and lemon zest and juice, and cook for 5 more minutes, before setting aside. Once the beans are cooked, remove all the liquid from the pot, and incorporate the mixture to the beans. Mix well, top with salt to taste and let the tasting test begin! This dish is traditionally served with pita bread and a fried egg, but it tastes as good even over brown rice with fresh lemon!
ABOUT FAVA BEANS: Did you know?
Fava beans made their first apparition in 6000 B.C. Originally grown in North Africa, they were used to sustain the pyramid builders in ancient Egypt – they are one of the first archetypes of 'fast food'. Indeed, pieces of fava beans have even been found in Egyptian tombs! in Europe, they were almost the only beans available until the 15th century, when Spanish brought the ‘common beans’ from the New World.
HOW TO STORE YOUR FAVA BEANS: Preserve freshness!
Store in a cool, dry place for up to 36 months.