Boiled broad beans
Description
Boiled fava beans are light green, juicy seeds with a creamy texture and a subtly sweet-nutty flavor; after cooking, the skin becomes soft, and the flesh is velvety and easy to mash. This product is rich in plant protein, fiber, folic acid, iron, potassium, and B vitamins, while having a low fat content, which supports satiety, digestion, heart health, and blood-forming functions. It also contains antioxidant compounds that support the overall immunity of the body. In the kitchen, boiled fava beans are great in salads, spreads and purees, soups, stews, pasta dishes, and as a standalone appetizer served with olive oil, lemon juice, garlic, mint, or feta. After cooking, it is advisable to quickly cool the beans and store them in an airtight container in the refrigerator for up to 2–3 days or portion and freeze them for about 3 months. People with G6PD enzyme deficiency should avoid consuming fava beans due to the risk of hemolytic reactions.
