COOKING WITH BROAD BEANS - BROAD BEANS

COOKING WITH BROAD BEANS - BEGINNER COOKING - COOKING CLASS MAINE.

Cooking With Broad Beans


cooking with broad beans
    broad beans
  • (broad bean) seed of the broad-bean plant
  • (broad-bean) broad bean: Old World upright plant grown especially for its large flat edible seeds but also as fodder
  • The plant that yields these beans, often cultivated in gardens
  • A large edible flat green bean that is typically eaten without the pod
  • (broad bean) fava bean: shell beans cooked as lima beans
    cooking
  • The practice or skill of preparing food
  • The process of preparing food by heating it
  • (cook) someone who cooks food
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) prepare a hot meal; "My husband doesn't cook"

other Summer delicious :)
other Summer delicious :)
I love Broad Bean! :) Latine name: Vicia faba Polish name: bob. Broad Bean, Fava Bean, Faba Bean, Field Bean, Bell Bean or Tic Bean is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. Broad beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with lentils, peas, and chickpeas, they became part of the eastern Mediterranean diet in around 6000 BC or earlier. Broad beans are eaten while still young and tender, enabling harvesting to begin as early as the middle of spring for plants started under glass or over-wintered in a protected location, but even the maincrop sown in early spring will be ready from mid to late summer. Horse beans, left to mature fully, are usually harvested in the late autumn. The beans can be fried, causing the skin to split open, and then salted and/or spiced to produce a savory crunchy snack. These are popular in China, Colombia, Peru (habas saladas), Mexico (habas con chile) and in Thailand (where their name means "open-mouth nut"). In the Sichuan cuisine of China, broad beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang. In most Arab countries the fava bean is used for a breakfast meal called ful medames. Ful medames is usually crushed fava beans in a sauce although the Fava beans do not have to be crushed. In Iran, cooked broad beans served with pepper and salt are sold on streets in winter. This food is also available conserved in metal cans. In Egypt fava beans are a common staple food in the Egyptian diet, eaten by rich and poor alike. Egyptians eat fava beans in various ways: they may be shelled and then dried, bought dried and then cooked by adding water in very low heat for several hours, etc. However, the most popular way of preparing fava beans in Egypt is by taking the mashed, cooked beans and adding oil, garlic, lemon, salt and cumin to it. It is then eaten with bread. The dish, known as ful medames, is traditionally eaten with onions (generally at breakfast) and is considered the Egyptian national dish. But I used to eat it just like this - simply cooked with a little salt. Yummy! :))
caserecce-pasta-6-1.jpg
caserecce-pasta-6-1.jpg
Caserecce pasta with broad beans and spider crab sauce, dish presentation picture of Italian food. Side view on glass dish and white background.Picture with focus on foreground.

cooking with broad beans
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