In my garden, this spring grew a lot of broad beans (fava beans).
In common stews with vegetables that I love to prepare; I put a hand of broad beans. If you’re a fan of black risotto and cuttlefish; this recipe you should like too.
It is very popular in Mediterranean cuisine, and convenient it can be frozen and used throughout the year. It is known in Mediterranean and Asian diet since ancient times.
In the Mediterranean, we plant it in early spring; grows quickly in temperatures between 15-18 C.
About nutrition; broad beans are rich sources of L-dopa (Levodopa). It is a chemical substance used in medicines for treating Parkinson’s disease. It is a great source of protein, calcium, and potassium. It has around 100 calories in 100 g. Broad beans are rich with tyramine, it should be avoided by those taking Monoamine oxidase inhibitors (MAOIs) which are used as medications prescribed for the treatment of depression.
Here is recipe:
Cuttlefish with broad beans
Ingredients for 4 people:
1 kg cuttlefish
100 ml extra virgin olive oil
2 onions (150 g)
½ bunch of parsley
1 chopped tomato
500 g of broad beans
100 ml of red wine
Clean the squid by placing it in the “bone.” Cut it and spread. While cleaning cuttlefish use gloves.
Open cuttlefish and remove the bag with the black ink. Make sure that it does not drill.
Throw womb, remove bone (remove sand) and then separate the arms of the head.
Cut arms and cuttlefish meat into cubes. In heated olive oil fry the finely chopped onion, add the chopped garlic and parsley. Then add the squid, pour red wine, add the chopped tomatoes, sherry, water, simmer gently. Cook for about 20 minutes/ half hour.
Add beans and continue cooking for about 30 minutes. (You can also cook broad beans separated and add it after you cooked cuttlefish for 45 minutes).
When it’s almost cooked add black ink that you strained. Cook another five minutes and add paper and salt as you wish.