Broad beans

Broad beans are the edible seeds of the Vicia faba plant, widely used in the cuisines of various cultures for their mild flavor and creamy texture. This ingredient comes in long, thick pods that, when opened, reveal several oval seeds of a light green color or a more mature brown hue. Broad beans are highly valued for their versatility in recipes ranging from stews and salads to purées and soups.

Their origin dates back to regions of the Mediterranean and the Near East, where they have been cultivated since ancient times as one of the world's first agricultural crops. Currently, their cultivation extends to various parts of Latin America and the world, adapting well to temperate climates.

Regarding their nutritional properties, broad beans are an excellent source of plant-based protein, dietary fiber, B-complex vitamins (especially folic acid), and minerals such as iron, magnesium, and potassium. Additionally, they contain antioxidants and phytonutrients that contribute to digestive and cardiovascular health, making them a healthy choice for varied diets.

In Latin America, broad beans have different synonyms depending on the region, among which the most notable are: haba (widely used in countries like Mexico, Colombia, and Peru), horse bean (in some parts of Central America), and in less formal contexts they may also simply be called green bean, although this term can cause confusion with other varieties of beans.

Including broad beans in your recipes adds not only flavor and texture but also significant nutritional value, making them ideal for preparing both traditional and innovative dishes.