White beans
White beans, slightly smaller than the bean, with a soft, tender texture and flavor. It is also known as pump bean, half bean or faba bean. It is ideal for winter stews and stews, although it is also widely used in salads.
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DESCRIPTION
ORIGIN León y La Granja (Segovia)
CHARACTERISTICS
Like all legumes, food rich in protein
Contains iron, folic acid, potassium
Abundant fiber
Great capacity of water absorption (doubles its size after hydration and cooking)
Buttery texture
ELABORATION Hydrate in cold water for at least 12 hours before cooking. Cook for 40-45 minutes (pressure cooker) or for 1.5-2 hours (conventional pot). Once cooked, its flavor and creaminess increase after a couple of days.
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products.
CONSERVATION Preserve the beans in a cool, dry and dark place.