The beans are excellent and very necessary for the development of muscles, combat anemia, among other great medicinal properties that it possesses, although it is discouraged for diabetics or with problems of weight.
These are the most tasty of legumes being one of the healthiest. Thy can be taken fresh and dried. Fresh ones are low in fat and very rich in vitamins and minerals, especially in iron and calcium. Droughts are equally nutritious, but they also turn out to be quite caloric, so they are not advised in people with weight problems.
It must be taken into account that their high carbohydrate content makes them an inadvisable food for diabetics. Thy are very diuretic, and even has a mild sedative effect. They also help build muscles and fight anemia for iron deficiency. As a curiosity there are people with genetic problems to which the consumption of beans can produce anemia.
They should be podded, unless they are very young and tender as they are on this picture.. Put them in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
How do you cook broad beans
1.First remove the beans from their pods.
2.Bring a small saucepan of water to the boil and add the beans. Cook for appromiately 2 minutes and then drain them from the water.
3.Place them into a bowl of cold water.
4.Pop the tender, bright themout of their thick, leathery skins by squeezing gently.
Serve on the side
Give Sunday lunch a nutrient boost with a side of broad beans. Enjoy alongside on the main course or try adding texture to the salad.
This is as healthy as you can not imagine!