A member of the legume family, broad beans are pretty hardy and adaptable – they grow in most soils and climates. They’re a great source of protein and carbohydrates, as well as vitamins A, B1 and B2.
Today, broad beans are part of Asian, Middle Eastern, European, South American, and African cuisines. Fresh favas can be eaten raw, cooked, or dried for use later, and the versatile bean can be used for salads, stews, sauces, fillings, snacks, and more.
Broad bean is cultivated for both animal and human consumption, soil development, and medicinal uses. It can be served fresh, dried, canned, or as a substitute for meat and skim-milk.