Description
Broad beans are an ancient cultivar and have been a staple of Eastern Mediterranean cuisine for thousands of years. High in protein, complex carbohydrates and fibre, they also contain iron, B vitamins, potassium and magnesium. Soak in plenty of cold water in the fridge overnight before cooking, then drain, add 3 times their volume of cold water, bring to a boil and simmer for 45 minutes until the majority of the water is absorbed and they are al dente. You can also roast these (after soaking) and add salt for a delicious and nutritious snack.
