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Broad beans are known instead as koukiá (Greek: κουκιά), and are eaten in a stew combined with artichokes, while they are still fresh in their pods. Dried broad beans are eaten boiled, sometimes combined with garlic sauce (skordalia). In Crete, fresh broad beans are shelled and eaten as a companion to tsikoudia, the local alcoholic drink.
However, broad beans remained prominent. In the Near East the seeds are mentioned in Hittite and Ancient Egyptian sources dating from more than 3,000 years ago as well as in the Christian Bible, [Note 2] and in the large Celtic Oppidum of Manching from the La Tène culture in Europe some 2,200 years ago.
Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean region, Iberia, and transalpine Europe. [8] In the Iliad (8th century BCE), there is a passing mention of beans and chickpeas cast on the threshing floor. [9]
Vicine is an alkaloid glycoside found mainly in fava beans, which are also called broad beans (). [1] Vicine is toxic in individuals who have a hereditary loss of the enzyme glucose-6-phosphate dehydrogenase.
All wild members of the species have a climbing habit, [4] [5] but many cultivars are classified either as bush beans or climbing beans, depending on their style of growth. The other major types of commercially grown beans are the runner bean (Phaseolus coccineus) and the broad bean . Beans are grown on every continent except Antarctica.
The history of legumes is tied in closely with that of human civilization, appearing early in Asia, the Americas (the common bean, several varieties) and Europe (broad beans) by 6,000 BCE, where they became a staple, essential as a source of protein.
Black beans are a great option for plant-based burgers or fiber-rich dips. As another plant-based protein option, black beans have been associated with better gut health and may help in the ...
Fava beans (here fresh and in the pod, rather than dried) are a primary ingredient of maccu. Fresh fava beans, shelled and steamed. Maccu (also known as maccu di fave [1] and sometimes referred to as macco [2]) is a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients.