4 Most Famous Types and Varieties of Beans

The bean, also known as beans, beans, 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 a delicious 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:

Judion

Legume queen of Spanish cuisine, of great quality, pleasant flavor and extraordinary softness after cooking; it is white, although it can be black or mottled.

The bean is large, has an elongated shape, and with the meat in the form of 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 delicious dishes. desired from the Iberian Peninsula.

At the Granja de San Ildefonso, in Segovia, the La Granja beans that are well known throughout Spain are prepared, together with beans from the town of El Barco in Ávila, while in Valencia a variety of beans called Garrofó is grown, which 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 reduces cholesterol levels in the blood.

White kidney

Similar to the Asturian faba, 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 proteins, minerals and fiber; It is white, large, oblong and straight.

They can be eaten hot in a plate of beans and fabada, or cold in a white bean salad . They are easily digested and, thanks to the fiber in their skin, they are suitable for preventing constipation, as well as reducing 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 used for memory, bones, teeth, and due to magnesium, it provides energy and fights fatigue.

It is also very good for losing weight, and as it is a food rich in potassium , it is used to regulate blood pressure and prevent arthritis.

Toulouse beans

As its name indicates, the Toulouse beans are from Tolosa, they have an oval shape, thin skin and good buttery, and their purple , almost black color 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 drizzle of olive oil.

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

Asturian bean

Grown on land in the Principality of Asturias, 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, due to its buttery and softness.

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 beans or faba are mixed with blood sausage, chorizo, ham and bacon, with garlic ,laurel ,onion , olive oil and salt.

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