The Gernika bean is an oval and elongated legume, cultivated in the regions of Mungia, Busturialdea, and Lea Artibai since the 18th century. This artisanal cultivation respects traditional environmental techniques and provides a high-quality product. Its garnet color with pink spots and delicate flavor make it a star ingredient in Basque cuisine, featured in local fairs like the Last Monday of Gernika. The harvest season begins in October and is typically accompanied by vegetables in its preparation, promoting a diet rich in proteins and nutrients. Gernika beans are especially valued for their energetic contribution and being high in potassium, magnesium, and calcium. Their soft texture makes them ideal for traditional dishes that include chorizo, blood sausage, and bacon, creating a tasty and nutritious stew.