{{getOldPrice()}}{{getPrice()}}
Theverdina bean, also known as green bean, green fabina, or verdina bean, is a little-known legume but considered a truegourmet bean. Its grain is flat, medium-sized, and has a characteristic light green color, with an extremely thin skin that is practically imperceptible once cooked. It stands out for its buttery texture and integrity, as the beans never fall apart during cooking, making it one of the most appreciated beans by chefs and culinary experts.
The cultivation of theverdina beanis mainly found in Asturias and Galicia, with a limited production that elevates its value and exclusivity. Its characteristic green color is not natural to its maturity; it is achieved by picking the plant before the bean fully matures, hanging it in a dark and ventilated place to dry slowly.
Theverdina beanis ideal for pairing with fish and seafood, hence it is known as "seafood bean" or "seafood bean". Its ability to absorb flavors and its buttery texture make it an essential ingredient in haute cuisine. For perfect cooking, it is recommended to hydrate the verdina beans for at least 12 hours, as they can absorb up to 100% of their volume in water.
Origin: Spain