The large peeled bean of Leonforte is a rich source of mineral salts and proteins. Due to their high content of proteins and nutrients the large peeled bean was called the meat of the poor.
Rich in iron, copper, selenium and vitamin C, broad beans are particularly suitable for combating anemia and fatigue.
In the past, broad beans were cultivated to improve the quality of the soil and the production of wheat. For this reason they were rotated with wheat and used to enrich the soil with nitrogen. At the same time, they yielded an excellent, tasty and, above all, long-life dry fruit.
Cultivating broad beans according to ancient methods allows to respect the soil and produce a legume of great quality and flavor.
An old grandmother's trick is to cook broad beans in an earthenware pot: earthenware is the most suitable material for cooking foods that have to stay on the fire for a long time.
The large peeled bean of Leonforte can be stored in paper bags, cardboard boxes or glass jars, avoiding plastic or tin containers that prevent breathing. They should be stored in a cool, dry and possibly dark place.
The broad bean of Leonforte is still cultivated today according to methods that derive directly from the Egyptians and Romans.
The processing of the broad bean is carried out manually and without any machinery. In practice, the broad beans are controlled one by one, requiring a great deal of work and very long times.