الفاصولياء الجافة -عرابة
Dry bean is not grown in Palestine, rather green beans is widely grown and consumed. Local stock of dry bean is imported. However, in Arrabeh, southwest of Jenin, a variety of dry beans is still grown. It is characterized by small seeds, it has special taste. It is in fact a local variety of Arrabeh.
Dry beans are the ripe seeds inside the pods of the legume plant, and are grown and harvested during the summer.
Dry edible beans are nutrient-rich foods; they contain a variety of vitamins, minerals and other nutrients while providing a moderate amount of calories. Beans provide protein, fiber, folate, iron, potassium and magnesium while containing little or no total fat, trans-fat, sodium and cholesterol. Consuming more beans could improve overall health and also decrease the risk of developing certain diseases, including heart disease, obesity and many types of cancers.
There is no documentation on such local variety. Local people indicated that they inherited this variety and keeps growing it even on limited level. Only people who tried the taset or cooked it give the fair value of such variety. The price is 3-4 times similar varities sold in the market.
For the preparation: place beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm. While most beans cook in 45 minutes to 2 hours, depending on the variety, this particular variety ripe in 30-45 minutes, and does not require soaking before cooking. Seeds should be ripe enough but not mashed.