The faba verdina comes from Asturias or Galicia, and owes the color of its skin to the sage contained in the plant, and to the fact that it is pulled from the ground when the beans are not fully ripe. At that time, the plant is hung in a dark and ventilated place, allowing it to dry slowly. It has a delicate flavor and a very buttery texture, and is ideal for cooking with seafood. It is recommended to soak 12 hours before starting to prepare it and the cooking time is between 30 minutes and 2 and a half hours, depending on whether it is done in a casserole or a pressure cooker.
Read moreShow less
We present our line of legumes, seeds and rice, under the Coalla brand, which we have always worked in bulk stores and now pack in portions to facilitate purchase. We have also gone one step further by bringing the eco certificate.