Fava beans are very high in protein and energy, like other beans and lentils. These beans also have lots of antioxidants, vitamins, minerals, and plant-sterols.
They are a very rich source of dietary fiber for normal elimination. Dietary fiber helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer-causing chemicals in the colon.
In addition, fava beans are an excellent source of minerals like iron, copper, manganese, calcium, and magnesium. Favas are one of the highest plant sources of potassium. Potassium is an important electrolyte of cell and body fluids. It helps counter the effects of sodium on heart and blood pressure.
Thoroughly rinse and inspect Diana fava beans, picking out small dirt clods or damaged beans that made it through our seed cleaner. Soak 1 part beans in 2 parts water for 6+ hours; they will double in size. Strain, rinse and combine 1 part soaked beans in 2 parts fresh water. Bring to a boil and season as desired with chili powder, cumin, coriander, bay leaf, garlic, peppers, onions, etc. Add salt and/or tomatoes halfway through and lower to a simmer. Dianas are tender in about 65 minutes. (Allow for additional cooking time if beans have not been pre-soaked.) Favas become very tender when simmered on low in a crockpot overnight. Dried fava beans will double in size when cooked.
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