Broad bean

Broad bean, scientifically known as Vicia faba, is a legume widely used in the traditional cuisine of various cultures. It is characterized by its large green pods that contain several flat and oval seeds, which may have a thin skin that, in some cases, is removed before cooking.

The origin of the broad bean dates back to regions of the Mediterranean and the Near East, making it one of the oldest crops cultivated by humans. Currently, its cultivation is common in many parts of the world, especially in Latin America, Spain, and North Africa.

In terms of properties, the broad bean is an excellent source of plant-based protein, dietary fiber, B-complex vitamins, iron, and minerals such as magnesium and potassium. Its consumption provides benefits for cardiovascular health, aids in regulating intestinal transit, and helps maintain adequate energy levels due to its content of complex carbohydrates.

In the culinary context, the broad bean can be used fresh, dried, or dehydrated, and is common in stews, salads, soups, and purees. For consumption, they often need to be cooked or blanched to remove foam and reduce antinutritional compounds present in the skin.

In different Spanish-speaking countries, the broad bean goes by various names, including: habichuela (in some Caribbean countries), faba, haba verde, or simply frijol habón in specific regions. However, "haba" is the most widely recognized and used term in various traditional recipes.