A big, kidney-shaped bean, their skin is white, smooth and glossy, and they don´t get peeled when cooked. These beans take a long time to cook, but once cooked they are soft and firm. Soak them for 12 hours before cooking for the best result.
Our faba (also known as judion de granja) have been carefully selected during the last harvest. Also, Asturias is a very small region that produces a very small amount of beans (3.000 – 4.000Kg per year). This means that they barely export their production to other Spanish locations. Finding an Asturian bean outside Asturias is virtually impossible. However, these beans have been grown in Asturias and they have been granted the IGP status by the official Council of the Asturian Faba. It is a quality label that grants that a product has been produced in Asturias and meets the quality standards required. Any Spanish product that does not show the D.O. (IGP) label might have been produced somewhere else, or might not meet the official quality standards.
If you want to make a proper Asturian Fabada, this is the only faba that you should use. To make it round, choose our authentic Asturian compango ‘Tierra Astur’.
How do we use it: