The mountain broad bean “Ackerbohnen” or “Bergackerbohnen” (Pro Specie Rara product) is planted by the Heinrich family in the Albula Valley.
The highly aromatic and nutty tasting mountain bean is versatile in the kitchen, basically the same as a chickpea.
The breakage (Bruch) produced from it can be used for hummus, falafel, salads and much more.
Thanks to its high protein content of 25-30% and many important minerals, the field bean also provides a long-lasting feeling of satiety. Until the 17th century it was an important staple food in Central Europe. It is also known from Italian cuisine as fava bean.
Preparation: soak for about 12 hours, drain, drain and cook in plenty of water until soft.
