Extra Cinnamon Jewish

Extra Cinnamon Jewish
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Extra Cinnamon Jewish Extra Cinnamon Jewish-detalle Extra Cinnamon Jewish-lateral Extra Cinnamon Jewish-trasera
Extra Cinnamon Jewish Extra Cinnamon Jewish-detalle Extra Cinnamon Jewish-lateral Extra Cinnamon Jewish-trasera
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Extra Cinnamon Jewish

Extra Cinnamon Jewish

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Barriga Cortador de Jamón
Rating: 4.5
Minimum order amount:
25.00 €
Shipping time: 3 - 4 work days
6,50 €
free from 99 €

The "judías canela de León" are a highly valued variety of beans, mainly cultivated in the area of La Bañeza (León) and protected under the Protected Geographical Indication (PGI) "Alubia de La Bañeza-León".

Its main characteristics are:
  • Appearance: Medium-sized grain, elongated, rounded or kidney-shaped and, as its name indicates, cinnamon colored.
  • Texture: They have an extremely thin skin, which is practically imperceptible once cooked.
  • Flavor: They have a delicate flavor and a soft, buttery texture.
  • Cooking: They are characterized by their quick cooking and their ability to create a creamy broth.
They are highly valued in the gastronomy of northern and central Spain and are commonly used in traditional stews, braised dishes (such as beans with chorizo and pig's ear), and spoon dishes. It is recommended to soak them in cold water the night before cooking to optimize their cooking.

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More information

The "judías canela de León" are a highly valued variety of beans, mainly cultivated in the area of La Bañeza (León) and protected under the Protected Geographical Indication (PGI) "Alubia de La Bañeza-León".

Its main characteristics are:
  • Appearance: Medium-sized grain, elongated, rounded or kidney-shaped and, as its name indicates, cinnamon colored.
  • Texture: They have an extremely thin skin, which is practically imperceptible once cooked.
  • Flavor: They have a delicate flavor and a soft, buttery texture.
  • Cooking: They are characterized by their quick cooking and their ability to create a creamy broth.
They are highly valued in the gastronomy of northern and central Spain and are commonly used in traditional stews, braised dishes (such as beans with chorizo and pig's ear), and spoon dishes. It is recommended to soak them in cold water the night before cooking to optimize their cooking.

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