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Broad beans: Difference between revisions
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|title=Broad beans: Wiki | |title=Broad beans: Cooking Wiki | ||
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|keywords= | |keywords=#broadbeans #beans #pressurecooker #naturalmethod #vegetables #soybeans #naturalpressurereleasemethod #fried #bean #chilipeppers #fulmedames | ||
|description=Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, bell bean or tic bean is a species of bean (Fabaceae) native to | |hashtagrev=12032020 | ||
|description=Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, bell bean or tic bean is a species of bean (Fabaceae) native to | |||
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[[Image:Broad beans.jpg|300px|thumb|right|Broad beans in the pod]] | [[Image:Broad beans.jpg|300px|thumb|right|Broad beans in the pod]] | ||
[[Image:Fried broad beans.jpg|300px|thumb|right|Fried broad beans]] | [[Image:Fried broad beans.jpg|300px|thumb|right|Fried broad beans]] | ||
'''Vicia faba''', the '''broad bean''', '''fava bean''', '''faba bean''', '''horse 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. | '''Vicia faba''', the '''broad bean''', '''fava bean''', '''faba bean''', '''horse 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. | ||
===Culinary uses=== | ===Culinary uses=== | ||
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 | 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 overwintered in a protected location, but even the main crop 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 savoury crunchy snack. These are popular in China, Peru (habas saladas), Mexico (habas con chile) and in Thailand (where their name means "open | The [[beans]] can be [[fried]], causing the skin to split open, and then salted and/or spiced to produce a savoury crunchy snack. These are popular in China, 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 the Sichuan cuisine of China, broad beans are combined with [[soybeans]] and [[chili peppers]] to produce a spicy fermented bean paste called [[doubanjiang]]. | ||
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==See also== | ==See also== | ||
{{Template:SeeAlso-Pressure-cooking-beans}} | {{Template:SeeAlso-Pressure-cooking-beans}} | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Vegetables]] | [[Category:Vegetables]] | ||
[[Category:Beans]] | [[Category:Beans]] | ||
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