This is a medium size (41 to 57g) white kidney bean produced under an IGP that guarantees its origin and varietal characteristics. The beans are sowed in May and harvested in September the "comarca" of La Bañeza.
La Bañeza has a rich and slightly sandy soil. Its climate is of transition from Continental (dry with drastic changes in temperature) to Atlantic (humid with milder temperatures) The combination of these factors produce a uniform, bean that when cooked is very creamy, with fine skin and with mild and sweet taste.
"White kidney beans are a protein-rich starchy vegetable, full of vitamins, minerals and an excellent source of dietary fiber", BBC Good Food To cook them they need to soak in cool for around 12 hours. Then rinsed and and cook for between 1 1/2 and 2 hours.
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