I have been thinking of ways to get the most out of our latest farm products and I ground the Pea Beans to make flour. I have not yet used the flour. I am both excited and nervous at the possibilities – will it work with the recipes flooding to my mind or will it flop?
Right, let’s get into these beans. They are small, and they are white. They are called small white beans, white pea beans, fagioli beans and navy beans.
They are packed with fiber, protein and are an excellent source of folate, magnesium and vitamin B6 and protein. They are also gluten free.
Legumes contribute the same key nutrients as meats, poultry and seafood. These key nutrients include protein, iron, and zinc. These small white provide these nutrients.
They can be used in soups, stews, salads and casseroles in their original form. These beans are commonly used to make beaked beans.
I have often used them in soups and stews and can’t wait to use them as a flour.