In the Sichuan cuisine of China, broad beans, also known as Sichuan beans are combined with soybeans and chili peppers to produce a spicy fermented bean paste called doubanjiang.
Broad beans, or “Baghalee” are primarily cultivated in the central and north parts of Iran around the city of Kashan. They have a very short season, roughly two weeks in the middle of spring. Fresh beans in season are cooked in brine with vinegar and Heracleum persicum to taste. The dried beans can be cooked with rice, which in north of Iran is called baghalee polo which means “rice with broad beans”. In Iran dried broad beans are cooked, served with Golpar-origan and salt and sold on streets in the winter.