Aksoy Whole Broad/Fava Beans
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AKSOY Broad Beans
- Premium Quality Broad Beans, carefully selected for excellence.
- Broad Beans are a great source of protein, fibre, and essential nutrients, making them a nutritious and delicious addition to your meals.
- Sustainably sourced and approved for vegans & vegetarians.
- Packed in our NEW resealable pouch, ensuring lasting freshness and quality.
- Cooking time: about 20-25 minutes.
- Available in sizes: 500g, 1KG, and 2KG. For those who love broad beans in abundance, check out our cost-effective bulk options!
Macronutrient Breakdown (per 100g):
- Calories: 341 kcal
- Protein: 26 grams
- Carbohydrates: 33 grams
- Fiber: 25 grams
- Fat: 2 grams
What is Broad Beans?
Broad beans, is a member of the legume family, and also known as Fava beans, are mild-tasting legumes that grow in green bean pods which are harvested in the spring from flowering pea plants.
Dried Broad beans are often used in salads, stir-fries, and stews. They have a light, buttery, and slightly bitter taste.
Use;
- Double pod and purée with feta
- Hummus to make a dip for crudités
- Pod and dress in a chilli & mint vinaigrette with burrata or mozzarella
- Stir through risottos, soups and salads.
They’re a great source of protein, minerals, fiber and carbohydrates, as well as vitamins A, B1 and B2.
They’re thought to offer impressive health effects, such as improved motor function and immunity.
How to Make Broad Beans Hummus
ingredients:
- Broad beans
- Onion
- Lemon juice
- Olive oil
- Fresh dill
Tips:
If the beans are still not tender enough, add extra water in the pan.
Instructions:
How to make it
Soak dried Aksoy broad beans in a large bowl overnight. Drain and rinse them well. Peel their skin off by pinching each bean between your thumb and forefinger.
Heat olive oil and cook the chopped onions in it.
Add in shelled broad beans and pour 3 cups of hot water over them. Bring it to a boil and reduce the heat.
Let it simmer covered until the beans are tender.
Add in lemon juice, salt and finely chopped fresh dill and put them in a food processor. Pulse until creamy. If the mixture is too thick and it is hard to pulse, add a little cold water. Start with 1-2 tbsp of water and check if more is needed to have a creamy texture.
Refrigerate at least for 30 minutes before serving and serve with a drizzle of extra olive oil, fresh dill and Turkish sweet/hot pepper flakes on it.
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