Broad beans – delicacy


One of the oldest pulses that a human being has cultivated and consumed in the Bronze Age is Latvian so-called pig beans or field beans. The name is so old and the puppy has adhered to it, that in spite of the fact that it does not sound very subtle, they will always be and will remain pig beans.

The birthplace of pig beans is North Africa and Southwest Asia, however, although they prefer a warmer climate and have a relatively long period of vegetation, they can grow it even higher in the north. The plant has a height of 0.5 to 1.6 meters high, and most of the beans are usually oval, but may also be round, with one to three to 8 beans. Although mainly green beans are available (various shades of green), violets are also found, typical of the fact that during boiling when the bean is cooked without the surrounding shell, it itself tends to scrape beautifully, and at the end of the boiler it is necessary to throw up floating peals and suck the dark green beans that are in the bottom of the boiler.

Pig beans are not only one of the most cultivated plants, but also one of the easiest to grow. Swine beans, although they prefer clay to soil, well grow in any soil, they should not be based – it is left to spring in the spring, weed out the weeds, while the beans are small, and let the plant grow.

In many countries, beans have been one of the most important basic products for thousands of years, and many have forgotten about beans and began to grow and eat potatoes with the resumption of potatoes in Europe. But now the beans are regaining their ancient place, because they are a very valuable part of the diet, and also very tasty, if not every day, then every other one would have to include one of the legumes in the menu.

Broad beans in other languages:

Latin: Vicia faba
English: fava bean (commonly used in America), broad bean (UK), you can still find the terms field bean, pigeon bean, horse bean, windsor bean.
German: Saubohne, Ackerbohne, Schweinsbohne
Francis: fève
Italian: fava

Pulses (beans, peas, lentils) are an important part of human nutrition, they usually contain little fat, the legumes are not cholesterol, but they are folate (which belongs to the group B vitamins), potassium, iron, phosphorus and magnesium, and several vitamins. Pulses also play a role in the value of unsaturated fatty acids and fiber. Pulses are a good source of protein, hence an irreplaceable product in a non-meat vegetarian’s kitchen.

Broad bean as a national dish

When the market in Latvia in August is crowded with local pig beans, in almost every house, pig beans are boiled with all the pods, eaten, consumed with kefir or sour milk. For this reason, pig beans really want to be called Latvian national dishes. But it turns out that in many other countries, one of the national dishes is a dish of pig beans, and we have fantastic sources of ideas for how to make pig beans elsewhere. Here are some examples of national dishes from other countries:

  • The world famous is a food called ful medames, and its recipe is considered very old – it comes from Egypt’s pharaohs, with a history of four thousand years. Ful medam is an Egyptian national dish that is also known in other Arabic countries, and usually the day begins with this meal – it’s eaten at breakfast. Ful medames recipe – boiled pig beans are released from the outer casing, shred, add olive oil, parsley, onion and garlic as well as lemon juice. Sounds like hummus, just pig beans instead of Turkish peas (or garbanzo beans). Ful medames eat with bread. The recipe is so simple that it’s definitely worth the effort.
  • Luxembourgish national dish – Judd mat Gaardebounen. They are boiled pig beans with pork (just like us gray peas with bacon).
  • In China, doubanjiang pasta is made from pig beans and soy beans with chili pepper.
    In Mexico, Habana con chile is a popular snack – they are boiled, salted pig beans (or some spices, like salted peanuts, are not particularly healthy but delicious both).
  • For many thousands of years, the Swine Bean has been an integral part of Mediterranean cuisine, both nowadays and in the ancient Greek and Roman cuisine. Vicia faba – the word faba comes from the Greek language and means “food”, indicating how important the bean has been.
  • From Portugal, it’s a tradition to hide the pig bean in the Christmas cake – to which it will hit it … (there are many variations from the purely practical one – who will have to celebrate a cake next year, to which smiles will succeed, and like)

How to use braod beans in the kitchen?

The pig beans do not eat fresh ones because they contain different toxic substances in their fresh form, alkaloids, many of which can be severe allergies and which can easily

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