Cottoia beans of Modica - Slow Food
Dried broad beans are among the least caloric legumes, despite being good and very rich in nutrients; a handful is enough to give tone and energy to the body.
They are in fact a precious source of mineral salts (iron, potassium, phosphorus, calcium, sodium, magnesium, copper, selenium) and vitamins (A, B, C, E, K, PP, niacin). Dried broad beans are the protagonists of many traditional recipes, they can be toasted, shelled or cooked whole, after removing the hilum, known as eye of the bean or " pizzichedda ".
How to cook dried broad beans?
The dried broad beans are soaked in simple water or flavored with a teaspoon of wild fennel for many hours (better the night before, to be ready to cook the next day); after rinsing, they should be poured into a pot, with plenty of onion and covered with water, brought to the boil and then cooked over a low heat ; halfway through cooking you can add the fennel cut into pieces and when almost cooked you can add a pinch of salt, pepper and a drizzle of oil.
The rediscovery of traditional peasant dishes has recently promoted the revaluation of the "Modic a cooked bean ", which has also become a Slow Food Presidium , a brand that guarantees compliance with the production regulations. Cultivation is now entrusted to a few selected farms, all located in the area of the Hyblean plateau , whose lands are suited to the production of cooked beans.
Pack of 500 g
NUTRITIONAL VALUES PER 100G OF PRODUCT:
Energy value: 341 Kcal
Fat: 1.53 g
Total protein: 26 g
Buy the best Modica cottoia bean online and enjoy a unique and inimitable flavor of a centuries-old tradition, perhaps accompanying your meal with excellent food Sicilian wine.
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