The white quail bean, eye bean or angola bean, in Portuguese "feijao frade", is a small bean with a velvety and creamy taste. A floury, firm bean that adapts well to the taste of the dish.
The content of folic acid, magnesium and phosphorus in the white quail bean is particularly noteworthy.
It needs a tropical climate to grow.
The white quail bean is often used in soups, salads, sauces, creams, stews or for flour production.
Combines well with thyme, garlic or lemon juice.
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.
Contrary to the recommendations of many (old) cookbooks, beans should be cooked in salted water, as this makes them much more aromatic and does not prolong the cooking time!
Soak overnight - approx. 8 - 12 hours
Well covered with water 1 - 2 hours in a normal saucepan at low temperature cooking,
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 1438 kJ
Calories 360 kcal
Protein 21.9 g
Carbohydrates 54.8 g
of which sugar 3.5 g
Fat 1,4 g
Dietary fibre 12.2 g