Galician Flageolet Beans, 400g
£0.00
DESCRIPTION
Flageolet 'Verdina' beans are a rare variety grown in the lush, rain-soaked regions of Asturias and Galicia, with our latest harvest sourced from Galicia.
The name 'Verdina' comes from the Spanish word 'verde,' meaning 'green,' which perfectly captures the vibrant hue of these beans. They are harvested early, before they have a chance to dry in the pod, and are then carefully dried in the dark to preserve their striking colour and exceptional flavour profile.
Verdina beans are about 15mm long and flat. They are planted in May and need a lot of water (hence their origin in rainy Northern Spain) before being harvested in November.
They are creamy, with a gentle flavour and very thin skin.
Click here for a Verdina and Monte Enebro salad recipe.
Click here for a Verdina beans and clams recipe.
Harvested in Autumn 2024
Cooking your beans
Soak the beans until they are plump and smooth. Usually, 12 hours is enough. Sometimes you may need a few hours more, particularly if the beans are a bit older. In warm weather refrigerate the soaking beans.
When the beans are soaked, rinse and put in a heavy cook pot and cover well with fresh water. Bring the beans to a boil, reduce heat to very low and cover. Simmer gently until tender - usually for 2 to 2.5 hours, or 50-60 minutes if cooked in a pressure cooker. NB Should you find the beans are simmering too hard, you can “shock” them (slow things down) with the addition of a little cold water.
Cooking times vary due to the age of the beans, water hardness and how gently the beans are simmered. Once you’ve cooked them a couple of times you'll get to know them.
Please note: Heirloom beans can reach optimum tenderness relatively quickly so keep an eye on them!