Broad beans are part of the Mediterranean culture since ancient times. They were imported from Phoenician lands, where they were cooked with other beans and pulses. Broad beans were widely used in Ancient Egypt, then in Greece where they became a symbol. Magistrates were chosen by lottery by putting white and black broad beans in a box. The citizen who picked the white bean was the beneficiary of the title, the honour and the duties of the post. Pythagoras was irritated by this method which he considered unscientific and which he depreciated for its function. Ironically, he himself died when his persecutors slit his throat after chasing him to the edge of a field of beans where he stopped in order not to ruin the crop.
Today, we have fortunately overcome these intellectual conflicts, and broad beans are a delicacy in the spring, they can be eaten raw, boiled or cooked, mainly with sausages that lend them their flavour.
There are the famous recipes of tender beans in vegetable soups or the small peeled fried beans with garlic, or boiled with herbs, as well as “sacsades” with panceta and paprika, or as an accompaniment to various types of sausages. There are also dried beans which are cooked for two hours, after being soaked overnight, and prepared with chopped tomato, Majorcan and skinless sausages, constituting a unique Spanish stew.