Organic Fava Beans
Serving Size: 1 cup (100 g)
Calories / Calories: 510
Fat / Lipide: 2 g4%
Saturated / saturés: 0.5 g2%
+ Trans / trans: 0 g
Cholesterol / Cholestérol: 0 mg
Sodium / Sodium: 20 mg1%
Carbohydrate / Glucides: 87 g30%
Fibre / Fibres: 37 g150%
Sugars / Sucres: 9 g
Protein / protéines: 39 g
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Vitamin A / Vitamine A: 2%
Vitamin C / Vitamine C: 4%
Calcium / Calcium: 15%
Iron / Fer: 56%
Ingredients: Organic fava beans
Product Status: Certified Organic
Organic Certifying Body: Pro-Cert
Country of Origin: USA
Green Cabbage Stuffed with Vegetables and Fresh Herbs Recipe
1 C mushrooms, chopped
2 Tbl fresh parsley, chopped
1/2 C red bell peppers, diced
1/2 C asparagus or broccoli, diced
1/4 C onions, diced
6 Tbl pesto
Dash of freshly ground black pepper
1/4 C extra virgin olive oil
1 C cooked red potatoes, chopped
1 C fava beans, cooked
1/2 C pine nuts
1/2 head or 10 green cabbage leaves, steamed 3-4 minutes
2 C tomato sauce, prepared
3/4-1 C grated mozzarella cheese (optional)
1. In a large saucepan, sauté the mushrooms, parsley, peppers, asparagus, onions, pesto, and pepper in the oil over medium heat for 5-7 minutes, stirring occasionally.
2. Remove from the heat and stir in the potatoes, beans, and pine nuts. Place 1 or 2 tablespoons of the mixture on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up.
3. Place the stuffed leaves in a greased baking dish and pour the tomato sauce over them. Top with the cheese, cover with aluminum foil, and bake in a preheated 375°F oven for 30-40 minutes. Makes about 2 servings.
1. Discard any debris or damaged beans. Put good beans in a large bowl. Cover with water, with 2 inches of water above the top of the beans. Soak overnight or at least 4 hours. Drain and rinse well.
2. Remove the outer skins of the beans. To remove them, bring a large pot of water to a boil. Add the presoaked beans and boil for about 10 minutes. Drain. Once cool enough to handle, squeeze the beans out of their skins or use a small knife to peel the skins off.
3. Transfer beans to a pot or large saucepan. Cover the beans with 2 inches of water above the top of the beans. Bring to a boil over medium heat, then reduce heat and simmer gently, about 1 hour, or until tender.
The fava bean's name has an Italian origin, and means 'broad bean.' Their use has been dated back to the Bronze and Iron ages in the Mediterranean and Near East. They are high in vitamins such as folate, thiamin, riboflavin, niacin, and vitamin B6. They are also high in minerals such as manganese, copper, phosphorus, magnesium, potassium, and iron. They are most noted for their high fibre content.