Broad bean
The bean pod can measure from 15 to 25 centimetres. The inside is covered by a white, velvety skin that contains 5 to 10 flat beans. Depending on the variety, these seeds can be green, red, brown or purple.
- Cook broad beans with or without the skin.
- They can be used fresh or dried, whole or mashed, in soups or simmered casseroles.
- They can be served as snacks, fried like popcorn.
- Cooked beans can be used in appetizers, salads, dips or sandwich spreads.
- In the Saguenay region, where broad beans grow particularly
well, they are the base of a very popular soup known as soupe aux
gourganes!
The broad bean is an excellent source of :
- folic acid
The broad bean is also a good source of :
- Potassium
- Magnesium
- Copper
- Phosphorus
- Zinc
- Iron
- Thiamine
- Riboflavin
It is also very high in fibre.