Valencian garrofón beans are a typical ingredient in Valencian paella , a dish that has given the product a commercial boost in Spain. Today, they are not just another crop, but an integral part of Valencian heritage. This legume provides a significant amount of vitamins and minerals, being a source of carbohydrates, protein, vitamin B, and minerals such as iron, manganese, phosphorus, magnesium, calcium, and potassium. Why are Valencian garrofón beans different from others? In this article, you will discover all their qualities.
What is garrofón from Valencia?
The garrofón bean from Valencia is a Valencian crop inherited from the Americas, possessing its own unique characteristics and considered part of Valencian gourmet culture. Its scientific name is Phaseolus lunatus, and it is a large, flat, white bean with purple pigmentation, a creamy texture, and a great capacity to absorb the flavors of the ingredients used in broths and dishes.
The garrofon in the Valencian paella
Valencian paella is probably Spain's internationally renowned dish that best showcases the flavor and versatility of garrofón beans, as paella without garrofón simply isn't Valencian. Before adding garrofón to the paella water, it's essential to rehydrate it, as it's traditionally sold dried. You can do this by soaking it in water for 12 to 24 hours. Once rehydrated, it's cooked slowly, resulting in a smooth, tender texture. About 35 grams of garrofón is sufficient per person for each serving of Valencian paella.
The cultivation of carob beans is becoming increasingly scarce in the countryside
The price of 1 kg of garrofón beans can reach up to 30 euros in Valencia, a consequence of their increasingly evident decline in Spanish agriculture. Although it's the star ingredient of Valencian paella, its cultivation area has decreased in recent years due to various factors. One reason, and probably the most significant, is that Valencian garrofón beans compete in the market with those from other countries like Peru, where labor is cheaper than in Valencia, resulting in a much more economical product. Furthermore, garrofón cultivation is highly labor-intensive, requiring ample water and a stable structure for its development. If a farmer truly wants to achieve profitability with this crop, they will need to devise direct sales strategies at the farm gate to avoid the low prices set by intermediaries. Another strategy that can be followed to prevent the disappearance of the crop is to create a quality brand to submit it to a Designation of Origin of the Valencian Community , in this way not only can help local production, but also promote Valencian gastronomic culture.