Verdina Bean

The verdina bean, also known as the green bean or faba verdina, is a variety of bean considered a gourmet bean and one of the most prized by culinary experts. Its green skin comes from the fact that the plants are harvested before they are fully mature. The plants are then hung in a dark, well-ventilated place to dry slowly. The original color of the verdina bean is white, but it turns green due to the abundant sap still present in the plant. This bean is flat, medium-sized, light green, and has a very thin skin. When cooked, it develops an exquisite flavor, and its skin is so thin it is almost imperceptible. It maintains the integrity of the bean, which never falls apart. Very delicate on the palate, it is ideal for pairing with fish and seafood. It is characterized by its small size compared to other types of beans.

Cooking time: Soak the beans overnight. The next day, change the water and boil for 30 minutes. The cooking time is calculated using traditional methods (not a pressure cooker) and mineral water.

Spain