• Broad bean "Karmazyn"

Broad bean "Karmazyn"

Vicia faba L. var. major Harz.
  • Brand: Legutko
  • In a pack: 50,0 g
  • Availability: In Stock
  • 1.80€


FIELD BEAN "KARMAZYN" - Vicia faba L. (partim).
Medium early, fertile bean variety. Vegetation period is 70-85 days. Seed pods are large, with 3-5 slightly brownish beans, mature at the same time, easy to shell. Suitable for fresh use, drying, boiling. Beans are added to salads, stews. Sown in early May at a depth of 5-6 cm. Seedlings are tolerant to frost up to -4℃. Grows well in fertile, non-acid, moist loam soil.
1 g contains 0,5-1 seeds.

The value of the variety: cold resistance, unpretentious cultivation, excellent qualities of immature and mature grains.
An excellent precursor for any crop, enriches the soil with nitrogen, honey plant. It is eaten fresh, boiled and canned.
A valuable dietary product.

Note that the field beans:
· An unpretentious plant for open ground.
· With early open field sowing, fruits can be harvested as early as June.
· Beans are a high-protein product, they are useful for children, people with insufficient weight, poor metabolism.
· Beans can replace meat for vegetarians in terms of protein availability.
· In the phase of milky ripeness, the beans are suitable for canning, home cooking.
· The dried beans are stored until the next harvest.

Did you know that ... the most useful are the shoulder blades of broadbeans. In addition to the fact that in the summer they are used to prepare hot dishes immediately after removal, the shoulder blades can also be prepared for future use.
For example, you can salt: put in layers in a container, sprinkling with salt at the rate of 300 g of salt per 1 kg of shoulder blades.
You can freeze: rinse the shoulder blades, blanch in boiling water for 3 minutes, cool and put in plastic bags (the beans frozen in this way can be stored for up to 1 year).

* Broadbeans are considered a very ancient plant. Bean soup with butter and stews have always been very popular. In terms of their vitamin composition and useful properties, beans are close to their relatives - beans and peas. One of the few differences between beans and their counterparts is their fiber content.
It is fiber that makes beans a rather heavy food, so they are not recommended for people with stomach problems.
It takes patience to cook the beans. The cooking time is at least 2 hours (you can shorten it a little if you do not salt the dish during cooking, and add salt only after the beans become soft).
Scientists are inclined to conclude that the benefits of beans lie in special substances that enhance the secretion of bile, as a result of which cholesterol in the blood seems to be liquefied and more easily excreted from the body.
The inclusion of beans on the regular menu can be of invaluable service to those looking to lose weight. Once in the stomach, they form a jelly-like substance that prevents the interaction of gastric juice and carbohydrates until they are processed into glucose. This delayed reaction allows you to feel full for a very long time, since the bean dishes are bulky (a regular plate of 250-300 g allows you to achieve the same feeling of fullness as after a hearty meal). Therefore, they are actively used in dietary and vegetarian cuisine, supplying the body with a significant portion of the proteins, iron, and vitamins it needs.
However, beans are significantly cheaper than many other foods. If the beans are of good quality, then their surface will be smooth, clean, with a bright color. Shriveled, damaged and dull seeds indicate that the beans have been dry or have been stored for too long.

Eng.: Broad bean. Suom.: Härkäpapu. Sven.: Bondböna. Bot.: Vicia faba L. var. major Harz.

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Beans with smoked brisket.
120 g beans, 30 g smoked brisket, 35 g onions, 15 g lard, 50 g red sauce, garlic, dill or parsley.
Cut the boiled brisket into 1 cm cubes, mix with boiled beans, add the sauce, onion sautéed in lard and garlic, rubbed with salt. Mix everything well, boil for about 10 minutes. Sprinkle with herbs when serving.
Beans with tomatoes.
100 g beans, 100 g fresh tomatoes, bacon, 20 g butter or vegetable oil, 5 g lemon juice or 0.1 g citric acid, salt, pepper, parsley or dill.
Prepare the sauce, for which the tomatoes are immersed in boiling water, after 2-3 minutes, remove, cut in half and remove the skin and seeds. Cut the pulp into small pieces, put in a bowl, add butter or lard chopped into small cubes and simmer, stirring occasionally, until the tomato pieces are completely soft. Then season to taste with salt, pepper, lemon juice or citric acid. If the finished dish will be served cold, then the sauce must be cooked in vegetable oil. You can add toasted chopped onions, a small amount of garlic (no more than 0.5 g per 1 liter of sauce), which must be rubbed with salt. Instead of fresh tomatoes, you can use tomato paste or tomato puree. Dip the pre-cooked beans into the prepared sauce and boil well. Serve hot, sprinkle with finely chopped herbs.
Beans baked with cabbage.
70 g beans, 25 g sauce, 150 g stewed cabbage, 5 g lard, ghee or butter margarine, 3 g rusks, 5 g cheese.
Season the boiled beans with sauce, put in a portioned pan, put a layer of cabbage on top, smooth the surface, sprinkle with ground breadcrumbs mixed with grated cheese and bake in a hot oven until a crust forms on the surface of the cabbage. Serve in the same pan in which the dish was baked.
Beans in homemade sauce.
100 g of beans, 75 ml of broth, 10 g of celery and parsley, 20 g of leeks, 15 g of ghee, 3 g of wheat flour, 5 g of 9% wine vinegar, pepper, dill or parsley.
Cut the peeled celery, parsley and leeks into small pieces and simmer with butter until they are completely soft, then pour in the broth, boil, combine with toasted wheat flour and cook for 10-15 minutes, then strain sauce through a sieve, while rubbing vegetables into it. Season the sauce to taste with salt, pepper and wine vinegar, then combine with freshly boiled beans and boil. Serve hot, sprinkled with herbs.
Beans with plums.
100 g beans, 100 g fresh plums, 5 g sugar, 25 g finely chopped onions, 30 g wheat bread, 20 g butter or lard lard, 20 g onions.
Boil the beans until tender, drain the broth. Put the plums in a bowl, pour a small amount of the decoction of the beans, close the lid and cook. Rub the plums through a sieve, add the onion, boiled with fat, a little sugar and salt. Combine plums and beans and boil for 8-10 minutes. On hot mashed potatoes, placed in a deep plate of a small size, put croutons in the shape of 8-10 mm cubes, fried in butter (instead of croutons, you can also put wheat or corn flakes).

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