Our Fabas de Lourenza or Galician medium white beans are grown by Teresa Recalde in the green highlands of Lugo. These new season beans were harvested in October 2020 and their freshness means they only need simple cooking. Faba are truly delicious on their own, just lightly dress with Brindisa Arbequina Olive Oil. Also divine in a broth with sautéed cavalo nero.
Jeremey Lee, Head Chef at esteemed London restaurant Quo Vadis says "A miraculous beautiful heirloom bean, faba de Lourenza . If ever there was a bean to bolster thoughts to remind a cook to soak a handful of beans overnight and while away a pleasant hour in the kitchen the following day, to have these beans then cook in a moderate oven for a few hours. Added to the pot, an iberico morcilla de bellota, a very good black pudding, a few breadcrumbs for a final flourish before finishing in the oven. Brindisa have been supplying us with beans since the company was founded. Unfailingly brilliant"
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 55-70 minutes. 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.
Cook with roasted butternut squash to create a ragu
Delicious blended with truffle oil to make spread for crostini
Add Leon Chorizo for a simple stew.
You could also try Faba de Lourenzá a la feria (with two pimentóns)
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