Eating fresh vegetables like beans and peas in full season is a delight. We have to overcome the laziness that peeling and shelling both pods can give us, since normally peas and beans are usually eaten frozen or canned and their flavor if they are fresh have no point of comparison, not to mention their properties.
Peas They are seeds that provide fibers, minerals, sugars, proteins and carbohydrates. Among the vitamins, A stands out. Among the minerals, potassium, phosphorus and part of calcium stand out. When buying them, you should pay attention that the pods do not have spots, that they are smooth and of a bright green color. Fresh peas should be eaten early so that they do not lose flavor, that crunchiness and their characteristic green color.
Apart from consuming them slightly steamed or boiled, so that they do not lose their vitamins or half of their properties, with peas we can make soups, purees, stews, we can add them to rice, omelettes, pasta, salads, scrambled eggs or cakes.
For its part, beans They are also seeds collected in a pod rich in vitamins C, A and E, minerals such as potassium and rich in anti-oxidants, carbohydrates, fiber and proteins.
Like peas, in the market they should offer us crisp and shiny pods. Although there are popular recipes in which beans are eaten raw Accompanied by salted fish such as ham or cod, it will be more comfortable for children to take them sautéed, sautéed with ham, in stew, stewed in casserole and in stews, scrambled, with pasta and rice or in more elaborate dishes such as savory cakes.
Image: Vitonica, Rinconsolidario
