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FÁBRICA DE EMBUTIDOS Y JAMONES EZEQUIEL, S.L.

Restaurant: +34 987598497

Factory/Shop: 987598513 - +34 639931437

13,15 €

Asturias Beans

Large, white, branched and flattened bean. The alluvium or bean, has a delicate and tender taste and a remarkable finesse despite its large calibre.

Net content: 1 kg.

<> Made by Legumbres El Peregrino 16, S.L.

Available
Available

Receive your order between Friday, 24 May and Tuesday, 28 May

Sold out
Sold out

Receive your order between Friday, 24 May and Tuesday, 28 May

Asturian fabada beans: Discover their flavor and how to enjoy them

The Asturian fabada bean is a typical product of Asturian gastronomy and an essential ingredient in the preparation of Asturian fabada, one of the most emblematic dishes of Asturian cuisine. Our fabada asturiana beans are of high quality. The fabada asturiana bean is a legume of kidney shape, thin skin and buttery texture.

In our online store you can buy Asturian fabada beans at the best price and without leaving home. We send you the product so you can enjoy its authentic flavor at your table. In addition, we guarantee the highest quality and freshness in all our products. Dare to try the authentic Asturian fabada beans and surprise your family and friends with a delicious homemade Asturian fabada.

Tips and recipe

It is the base of the traditional dish of Asturian gastronomy known as fabada asturiana, which also contains chorizo, blood sausage, bacon and sometimes other ingredients such as pork shoulder or bacon.

Before cooking the fabada asturiana beans, it is important to soak them in water for at least 8 hours or overnight. This will help to soften the beans and reduce the cooking time. Once soaked, it is advisable to cook the beans in fresh water with salt and a bay leaf for at least two hours over medium-low heat until tender. It is important not to add salt or acidic ingredients such as tomatoes at the beginning of the cooking process, as they can make it difficult to cook the beans. Add the meats (chorizo, blood sausage, bacon, etc.) during the last hour of cooking so that they simmer and integrate well with the beans.

It is ideal for preparing fabada asturiana, but it can also be used in other recipes such as salads, stews, soups or stews.

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