The mountain broad bean, known as “Ackerbohnen” or “Bergackerbohnen”, is a Pro Specie Rara product grown by the Heinrich family in the Albulatal valley. This highly aromatic bean has a pleasantly nutty flavour and lends itself to many dishes in much the same way as chickpeas.
The broken beans, known as “Bruch”, are ideal for hummus, falafel, salads and much more.
Thanks to its high protein content of 25-30% and many important minerals, the field bean also provides a long-lasting feeling of satiety. Until the 17th century it was an important staple food in Central Europe. It is also known from Italian cuisine as fava bean.
Preparation: soak for about 12 hours, drain, drain and cook in plenty of water until soft.
More recipes at: https://bergkartoffeln.ch/rezepte/ackerbohnen/
