Alubia verdina is a variety of green beans. Its bean is flat, of medium size and its quality is exceptional.

what is the Verdina bean and how is it cooked?

Nowadays its cultivation is mainly found in Asturias, Galicia and Leon and its production is very small due to the difficulty and effort required for its elaboration, which makes its price as high as its quality.

It is harvested when the bean is still semi-ripe. The Verdina bean needs little soaking, its skin is very thin and its texture is extraordinarily buttery, which makes this variety ideal for seafood dishes due to its exquisite flavor.

The Verdina bean has a very thin skin and a buttery texture, which makes this variety ideal for seafood dishes.

Of all the dried beans on the market, the verdina bean is undoubtedly one of the most expensive, but it is also the most appreciated by expert chefs.

GUIDELINE COOKING TIME: Between 50 and 60 minutes over low heat.

This green faba bean absorbs 100% of water with respect to its volume, we recommend you to hydrate it correctly to achieve a perfect cooking.

For this type of green beans we recommend soaking them for 10-12 hours overnight. We do not recommend more than 12 hours, since after this time the legume loses most of its qualities.

Tips for preserving the beans:

• Always store the beans in a cool dry place and not exposed to light.
• It is advisable to consume within 18 months from the date of packaging.

Culinary suggestion: Bercianos del páramo beans with clams and seafood.