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Beans: valuable health benefits
Rich in vegetable proteins, copper (top for the nervous system) and phosphorus (for bones and teeth) and vitamin B9 (important during pregnancy), this legume also has a strong satiating power thanks to its fiber content. Ideal for stalling small appetites.
Beans: pro tips for choosing and preparing them
Choose it well. We opt for fresh beans of an intense green and unblemished. Very firm to the touch and preferably not too big for even more flavor.
Conservation side. We keep them for two days in the crisper of the fridge and shell them just before cooking to retain all their freshness.
Preparation. To shell them without spending hours in them, just break the pod at the level of each bean and press on the beans to make them come out. You can also remove the wire along the entire length of the pod to open it and then remove the beans one by one.
To fight. If they are eaten raw, remove the small film around each bean. To do this, they are soaked for 30 minutes in a bowl of cold water. And presto, it’s easier.
Anti-waste tips. We no longer throw the pods! Peel them if necessary and remove all the filaments, then brown them with garlic, crushed tomatoes or cook them in a soup. Delicious.
Magical associations to cook the beans
In salad. A dressing is enough to bring out the taste of the beans. You can also simply bite into them with butter and a pinch of salt.
With fish. Just pan-fried with a little garlic, the beans go very well with fish and shrimp.
To accompany eggs. Mollets, boiled, omelet … beans are suitable for all recipes with eggs.
In soup and velvety. Returned in a little butter with onions, then mixed and garnished with a little fresh cream or goat cheese. Serve hot or cold.
Did you know ? Broad beans are beans picked before their maturity. The seeds are still very small, their texture smoother but their flavor slightly more pungent.