For preparation in salads, in soups, for borage in moussaka with feta, as puree, or in bean gratin.
Beans are an excellent source of vitamins, minerals and antioxidants, especially folic acid, B vitamins, iron, zinc, calcium, flavonoids, phytic acid and phenolic compounds.
The white bean, in Portuguese "feijao branco", is a small bean with a hearty taste. The Brazilian variety is white in colour on the outside and retains this colour even after cooking.
White beans are a good source of protein.
It needs a tropical climate to grow.
The white bean is the classic bean for preparation in salads, soups, borage, moussaka with feta, as puree, or in a bean gratin.
Beans are rich in protein, fibre and carbohydrates. Beans are an excellent source of vitamins, minerals and antioxidants, especially folic acid, B vitamins, iron, zinc, calcium, flavonoids, phytic acid and phenolic compounds.
Only salt white beans after cooking so that the skin does not remain hard. Small tip: add some marjoram when cooking. White beans combine well with pepper, sage and rosemary, for use in soup add some olive oil after cooking.
Soak overnight - approx. 8 - 12 hours
Covered well with water, cook for approx. 1 hour in a normal saucepan at low temperature,
or 15 - 30 min in a pressure cooker. It should go in the pressure cooker also without previous soaking.
Storage: cool and dry
Average nutritional values for 100 g
Calorific value 1332 kJ
calories 315 kcal
Protein 18.9 g
Carbohydrates 51 g
of which sugar 0.9 g
Fat 1,3 g
Dietary fibre 12 g