4 Types and Varieties of Most Famous Beans

The bean, also known as beans, alubias, faba, pochas, or caparrones, is a plant native to America, especially Mexico and Peru, from where it was brought to Spain in the 16th century, after the Discovery.

These are dry seeds that must be soaked to soften them and turn them into an exquisite food that has as much protein as meat and that serves to protect intestinal transit and prevent constipation.

The main varieties of beans are the following:


Queen legume of Spanish cuisine, of great quality, pleasant flavor and extraordinary softness after cooking; It is white, although it can be black or marbled.

The bean is large, it has an elongated shape, and with the meat in the form of a sausage, an exquisite dish can be prepared, as in Castilla y León, where it is prepared in clay pots in the form of a stew or stew, so tasty that it is one of the most desired from the Iberian Peninsula.

In the Granja de San Ildefonso, in Segovia, the La Granja beans, well known throughout Spain, are prepared, along with the beans from the town of El Barco in Ávila, while in Valencia a variety of beans called Garrofó is grown, which is It is used as an ingredient in paellas.

The bean is a food that serves to regulate the function of the intestines due to its high fiber content, and, thanks to the presence of linoleic acid, it lowers cholesterol levels in the blood.

white kidney

Similar to the Asturian bean, the white bean is highly valued in the Spanish market, where it is grown in the areas of Luarca, Tineo, Cangas de Narcea and Villaviciosa.

It is one of the most complete and important legumes in the Mediterranean diet due to its high content of protein, minerals and fiber; It is white, large, oblong and straight grain.

They can be eaten hot in a bean and stew dish, or cold in a white bean salad.They are easily digestible and, thanks to the fiber of their skin, they are appropriate to prevent constipation, as well as reduce cholesterol and triglyceride levels in the blood.

This fiber content makes this variety of beans a food that helps prevent colon cancer and can also be consumed by diabetics; Due to its high iron content, it is good for anemia.

It is used for pregnancy and lactation due to its content of folic acid and vitamin B9.As it also contains phosphorus, it is good for memory, bones, teeth, and due to magnesium, it provides energy and fights fatigue.

It is also very good for weight loss, and since it is a food rich in potassium, it serves to regulate blood pressure and prevent arthritis.

toulouse beans

As its name indicates, Tolosana beans are from Tolosa, they have an oval shape, thin skin and good butteriness, and their purple color, almost black, does not go unnoticed.

Precisely that flavor is a legend in Spain, especially in the Basque Country, because it is an easy dish to prepare, since they do not need any accompaniment, since we can consume them stewed with water and a splash of olive oil.

But they can also be complemented in a dish known as «sacramentos», with chorizo, black pudding, tail or ribs, depending on the taste of each region.Of course, they must be Tolosa beans purchased in the popular market of that region.

asturian bean

Cultivated on land in the Principality of Asturias, the Asturian bean has a designation of origin since 1990.

It is one of the richest and best known dishes in Spain. It is easy to prepare, but the faba must be from Asturias, which is recommended throughout the country, for its butteriness and softness.

The faba is found in all markets and its preparation takes hours because they must be soaked in a bowl of cold water overnight.

After completing this process, we can cook an incredible dish where the bean or faba is mixed with black pudding, chorizo, pork shoulder and bacon, with garlic,laurel,onion, olive oil and salt.

One of the characteristics of the Asturian bean stew is that it is a dish that is better the next day because its flavor is enriched as the hours go by.This dish competes very well with the famous French caussoulet or the Portuguese feijoada.

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