Peeled Fava Beans First Choice - Del Colle

Prima Scelta split fava beans are an ancient and nutritious legume, appreciated for their rich flavor and soft texture. With the outer skin removed, they are easier to digest and quicker to cook, making them ideal for simple, wholesome preparations.

characteristics and properties: Selected for quality, uniform color, and integrity, split fava beans are rich in plant-based protein, fiber, iron, magnesium, potassium, and B vitamins. The removal of the skin makes them lighter and also suitable for delicate diets.

directions for use: They do not require prolonged soaking. They cook in approximately 30-40 minutes and are suitable for preparing creams, purées, soups, stews, and side dishes. During cooking, they naturally soften, creating a smooth and creamy texture.

in the kitchen: In the kitchen, Prima Scelta split fava beans offer a bold flavor and versatility. Perfect with extra virgin olive oil, onion, aromatic herbs, and whole grains, they enhance every dish with authentic flavor and natural balance. Ideal for those looking for nutritious foods that are simple to prepare every day.

Recipes to try

Four ideas for making the most of split fava beans. They do not require prolonged soaking and cook in approximately 30-40 minutes.

1. Split fava bean purée with chicory (easy, 45 minutes, 4 servings)

Ingredients: 250 g split fava beans, 500 g chicory, 1 clove of garlic, BIO extra virgin olive oil, chili pepper, salt.

1. Rinse the fava beans and cook them in water for 30-40 minutes until soft.
2. Blend them with oil and a little cooking water, adjusting the salt.
3. Boil the chicory and sauté it in a pan with oil, garlic, and chili pepper.
4. Serve the purée with the chicory and a drizzle of oil.

2. Rosemary split fava bean velouté (easy, 45 minutes, 4 servings)

Ingredients: 250 g fava beans, 1 potato, 1 onion, rosemary, vegetable stock, BIO extra virgin olive oil, black pepper, salt.

1. Sauté the diced onion and potato in oil with the rosemary.
2. Add the fava beans and enough stock to cover them, then cook for 30-40 minutes.
3. Remove the rosemary and blend until smooth and velvety.
4. Finish with pepper and raw oil.

3. Fava bean and pearled spelt tomato soup (medium, 1 h, 4 servings)

Ingredients: 180 g fava beans, 150 g pearled spelt, 200 g tomato passata, 1 carrot, 1 celery stalk, 1 onion, BIO extra virgin olive oil, salt and pepper.

1. Sauté the onion, carrot, and celery in oil.
2. Add the fava beans, passata, and water or stock; cook for 20 minutes.
3. Add the spelt and cook for another 25-30 minutes.
4. Adjust the salt and pepper, then serve with raw oil.

4. Split fava bean and red quinoa meatballs (difficult, 1 h 15 minutes, 4 servings)

Ingredients: 200 g fava beans, 150 g red quinoa, 3 tablespoons of chickpea flour, 1 onion, cumin, sweet paprika, parsley, BIO extra virgin olive oil, salt.

1. Cook the fava beans separately for 30-40 minutes and the quinoa for 15-20 minutes; leave to cool slightly.
2. Sauté the onion and mix it with the mashed fava beans, quinoa, flour, spices, parsley, and salt.
3. Let the mixture rest for 20 minutes, shape 8 meatballs, and brush them with oil.
4. Bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

recipe: Fried dried fava beans — ingredients: 500 g split dried fava beans, 1 l sunflower seed oil, salt as needed.

€4.70/Kg

origin: Egypt

exp.: 01/28

technical sheet