Foulia, also known as small broad beans or fava beans, belongs to the pea family. Broad beans are common in almost every Mediterranean garden, often carried by the wind and planted naturally. Rehydrated and cooked foulia has a taste similar to chickpeas, and is often used to prepare Middle Eastern falafel and a ful mdammas, a dish made of cooked foulia mixed with tomato, onion, parsley, lemon juice, and olive oil. In Mexico, tlacoyo is one of the most popular street foods -a special tortilla stuffed with broad beans, salsa and cheese.
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Broad beans are loaded with vitamins, minerals, fiber and protein. They are a rich source of dietary fibers, proteins, vitamins B9, B6 and B1 and minerals such as iron, copper and manganese. Broad beans may promote bone, improve symptoms of anemia, reduce high blood pressure, aid weight loss and help lower cholesterol.
Ingredients: Fava Beans
|GRAMS PER SERVE: 100g|
|Average||per serve||per 100g|
|Saturated||<1.0 g||<1.0 g|
Country of Origin: AUSTRALIA
Foulia beans can be used in soups, stews, casseroles and veggie patties. Add to dips, spread over toast with avo for brunch, or with some olive oil and basil to top bruschetta. To prepare, soak the beans overnight in plenty of water. Unlike the bigger broad beans, foulia beans don't need to have the skins removed. The next day, place the beans in a large pot and cover with plenty of fresh water. Add a little salt, bring to a boil, then reduce to a simmer and allow to cook for about 1-2 hours until tender but not mushy. Drain beans.
Allergens: May Contain Soy, May Contain Cereals Containing Gluten, May Contain Milk, May Contain Sulphites, May Contain Tree Nuts, May Contain Other Tree Nuts, May Contain Peanuts, May Contain Sesame, May Contain Gluten, May Contain Egg
Storage: For long lasting freshness, store in an air-tight container and in a cool, dark place.