In Sichuan Chinese cuisine, the beans are combined with soy and chilli to produce a fermented spicy paste called doubanjiang . In Chinese, beans are also known as "Sichuan beans".
Colombia
Broad beans (in Colombian habas ) are a common food in most of the territory and mostly in Bogota and Boyacá.
Croatia
Here, the beans with peas are used mainly in Dalmatia as an ingredient in the traditional stuffed artichoke-based dish.
Egypt
The broad beans (in Arabic ful ) are a basic food of the Egyptian diet, both of the rich and the poor. The Egyptians eat beans in various ways: shelled and dried, purchased dried and then cooked in water (low heat) for several hours, etc. They are the main ingredient of falafel . However, the most popular way to prepare them in Egypt is to create a puree of cooked beans and add oil, salt and cumin. The dish, known as medames ful, is traditionally eaten on bread (usually at breakfast) and is considered the national dish.
Ethiopia
Broad beans (in Amharic: baqella ) are among the most popular legumes in Ethiopia and are closely related to every aspect of Ethiopian life. They are mainly used as an alternative to peas to prepare a flour called shiro, which is used to produce shiro wot (an almost ubiquitous stew in all Ethiopian dishes). During the traditional Ethiopian fasting periods imposed by the Orthodox church (Tsome Filliseta, Tsome arbeå, Tsome Tahsas, and Tsome Hawaria), in the month of August, at the end of February-April, mid-November-early January and June-July, with the beans two dishes of raw and spicy vegetables are made. The first is the hilibet, a paste of fine and white bean flour mixed with pieces of onion, green pepper, garlic and other spices. The second is silijou, a paste of fermented yellow bean flour, with an acid and spicy taste. Both are served during lunch and dinner with other stewed and injera dishes (bread similar to pancakes).
The baqella nifro (boiled beans) are eaten as a snack during some holidays and during periods of mourning. It is interesting to note that this tradition also goes well with religious holidays. The Thursday before Good Friday, in the Orthodox church of Ethiopia, the crucifixion of Jesus Christ is mourned by eating a nifro called gulban (fave, peas, chickpeas and cereals).
The boq'ullit (embryo of boiled and salted beans) is one of the most popular snacks in the north and center of Ethiopia. Being easy to chew and swallow, it is often reserved for the elderly.
Ripe beans are eaten as fast food by passers-by. Furthermore, they represent one of the gift items related to the period near the Ethiopian Epiphany.
Greece
The Greek word "fáva" does not refer to these legumes, but to yellow peas and grass peas, both boiled in salted water to make a pudding also called Fáva . This is served hot or cold, with a drizzle of olive oil, and garnished with diced onion, capers, parsley, pepper, lemon juice etc.
The beans (in Greek: koukia ) are eaten fresh and stewed with artichokes. Dried broad beans are consumed boiled, sometimes with garlic sauce ( skordalia ). In Crete, fresh broad beans are shelled and eaten together with tsikoudia, a local alcoholic beverage.
In Greece, favism is quite common due to the endemic malaria of previous centuries.
Iran
The beans (in Persian: baghalee ) are grown mainly in the central and northern parts of Iran. The city of Kashan boasts the best production of beans in terms of taste, cooking times and color. However, the beans have a very short season (about two weeks), located in the middle of spring. When available fresh in season, they are cooked in salted water and seasoned with vinegar and Heracleum persicum . Dried vegetables can be cooked together with rice to form the baghalee polo, one of the most famous dishes in northern Iran. In Iran, the beans are cooked with oregano golpar and salt, then sold in the streets in winter. This food is also available canned.
Italy
In Rome, the beans are cooked with pork cheeks or with artichokes, forming a side dish to serve with lamb or kid; also very popular are raw broad beans with pecorino romano (a typical picnic dish of May 1).
In Sicily, maccu is cooked, it is a soup made from broad beans. In Puglia instead, it is known the puree of broad beans with the wild chicory.
Luxembourg
TheJudd mat Gaardebounen, or smoked pork with broad beans, is considered the national dish.
Malta
Broad beans are a primary ingredient of Maltese kusksu, a vegetable soup that contains mainly these seeds and small pasta.
Mexico
In Mexico, the beans are consumed in a soup called sopa de habas . They are also eaten as a snack, fried, salted and dried, even in combination with dried beans and nuts.
Morocco
In Morocco, the beans are made in bessara, a sort of velvety.
Nepal
In Nepal, beans are called bakulla . They are eaten as a green vegetable when the pods are still young, generally stir-fried with garlic. After drying, the beans are eaten roasted or in the form of qwati, a mixture with other legumes such as moong beans, chickpeas and peas. This mixture, wet and germinated, is cooked like a soup and eaten with rice. The dried and sautéed version is called biraula . The qwati soup is said to invigorate the body after the monsoon season.
Netherlands
In the Netherlands, the beans are traditionally consumed with fresh Satureja montana and melted butter. The combination of broad beans and crispy fried bacon is also common.
Peru
The broad beans (in Peruvian: Haba ) are eaten fresh or dried as stew, toasted, boiled, roasted, stewed, in soup, etc. The beans are one of the essential ingredients of the famous pachamanca, in the Andes, and are also part of panetela, a home remedy for the treatment of gastro intestinal infections.
For the panetela, roast a cup of: broad beans, barley, corn, wheat, rice and / or beans (without burning them); add a cup of water, a chopped carrot and a pinch of fine salt; drain and add a liter of water to boil one last time. Only the liquid is intended for children.
The Peruvian dishes containing the beans are:
Aji de habas
Saltado de habas
El Chupe de habas
Ajiaco de Papas y habas
Pachamanca
Guiso de habas
Shambar
Sudan
The beans (in Arabic: ful ) are one of the most consumed foods in Sudan. For most Sudanese, these are the main lunchtime dish ( fatoor ). The beans are cooked by boiling and, similar to the Egyptian dish, are crushed and seasoned with salt and pepper; it also adds sesame oil and a sprinkling of jibna (feta). The dish is then eaten with bread.
