Kidney bean (kg)

The fineness and softness of its skin make it very pleasant to the palate, turning it into a vegetable with excellent culinary qualities.

Its grain is white, straight, oblong and half full, large in size and has no skin.

This bean enjoys great prestige in Spanish gastronomy and in many parts of the world where it is also known as butter bean.

It unleashes its ability to absorb water, causing it to increase in size to more than double once hydrated.

It is advisable to keep these beans to soak at least 8 hours before cooking and then cook them for 30 or 40 minutes. If you want to cook it in the traditional way, that is to say, in a clay casserole it is advisable to cook them for about an hour and a half or two long hours depending on the lime and mineral content of the water (soft or hard water).

Traditionally this bean has been used accompanying meats and consistent and abundant dishes although the modern kitchen uses it in salads, creams or sautéed with prawns for some of the many gastronomic combinations.

It is easy to find recipes on the internet or in your favourite cookbooks to enjoy this kidney bean in your own style.