The bean is native to the Middle East, Southeast Asia and North Africa. The bean is a broad bean, one of the oldest plants cultivated and much appreciated in antiquity by the Egyptians, Jews, Greeks, Romans, who used it in food, but also as an offering to the gods.
The garden bean is known by several names: Vicia faba, broad bean, fava bean, faba bean, field bean, bell bean, or tic bean.
The bean has multiple uses. Thus, in the human diet are used young pods, green and dried seeds, reached maturity, and sometimes even the leaves, prepared in different forms: salads, soups, broths, sauces, food, creams. The seeds, dried, roasted and ground, can be used to obtain coffee substitute, and in the form of flour, mixed with wheat or rye, are used to prepare an assortment of bread. All parts of the plant are good animal feed, and citric acid can be extracted from the leaves.
The nutritional value of the edible parts lies mainly in the high protein content, which in dry grains can reach 25-30% and in vitamins C, B1, carotene.
Due to its relatively low carbohydrate content, beans are also recommended for the obese. Young pods and green beans are perfectly digestible and have relatively astringent properties, being a remedy for stomach upsets.
Favism is a hereditary hemolytic anemia that is made worse by eating this kind of broad bean.
It is recommended for patients to avoid consuming this food.
In Arabic it is known as "fool" or "foul" (pronounced "ful").
In Arab countries, pods are used in the preparation of meat soups, "maglubeh" with pods, food low in meatless olive oil.
Green berries are used to prepare a "maglubeh" with berries or various pilafuri.
Dried grains are used in the famous Arabic dishes that have become popular in Europe: "foul" and "falafel".
They are also part of the ingredients of some dishes less known internationally but very popular in the Arab world such as "bessara".
- 1 kg green beans
- 1/2 kg of beef (cut into pieces as for stew)
- 1 medium onion, finely chopped
- 1 bunch of green coriander
- 5 cloves of finely chopped garlic
- 5 tablespoons olive oil
- 1 kg yogurt 1 teaspoon flour (for yogurt soup)
- 2 tablespoons corn oil
- 1 teaspoon salt
- 1/2 teaspoon finely ground pepper
Preparation time: less than 120 minutes
RECIPE PREPARATION Green bean soup with beef and yogurt - "Foul akhdar bi laban":
Heat the olive oil in a pressure cooker; add onions and pieces of beef.
They harden until the beef changes its color a little.
Add the bean pods cut into pieces of about 2 cm and leave for 2-3 minutes.
Pour 1.5 l of hot water, add the finely chopped coriander leaves, salt and pepper.
After the soup starts to boil, reduce the heat and leave for 45 minutes.
Open the pan and add the yogurt mixed with a teaspoon of flour and 1/2 cup water, then the garlic hardened in oil.
Let it cook for another 5 minutes.
Serve with a simple rice garnish boiled in salted water and a little oil.