- Famous Fabes de las Granjas
- Essential for Fabada Asturiana
- Uncanny ability to absorb flavor

La Granja fabada beans are the ultimate in quality, and limited in production. If you are planning to make a gourmet quality Asturian fabada, Fabes de las Granjas are the key ingredient. When cooked, the beans double in size and have a unique buttery flavor and smooth texture.

These select faba beans have the uncanny ability to absorb the complex tastes that chorizo and morcilla black sausage lend to your broth - in much the same way as Bomba rice conveys the rich broth of a paella.   (more info)

- Famous Fabes de las Granjas
- Essential for Fabada Asturiana
- Uncanny ability to absorb flavor

La Granja fabada beans are the ultimate in quality, and limited in production. If you are planning to make a gourmet quality Asturian fabada, Fabes de las Granjas are the key ingredient. When cooked, the beans double in size and have a unique buttery flavor and smooth texture.

These select faba beans have the uncanny ability to absorb the complex tastes that chorizo and morcilla black sausage lend to your broth - in much the same way as Bomba rice conveys the rich broth of a paella.

The Granja beans are planted and weeded by hand along the fertile valleys and riverbanks of Asturias. They take 150 days to mature, in contrast to ordinary beans that which take 90 days. They must be hand tied to the vines, hand husked, and then dried in horreos: wooden barns raised on granite pergolas.

As with many of the finest products of Spain, there is no substitute for individual attention --it is necessary to follow centuries-old procedures.

These exquisite 'granja' variety fabada beans are grown and harvested exclusively in Asturias, They are sent to El Maragato in neighboring Astorga in León for packaging.

Here is an authentic recipe which is also included with each bag:

FABADA Serves 8-10
1 pound beans, dry
10 cups water
1 onion, diced
4 cloves garlic, minced
8 oz Serrano ham, chopped
8 oz chorizo sausage, chunked
6 oz morcilla sausage, chunked
2 Tbsp Spanish olive oil
1 tsp pimentón smoked paprika
1 pinch of Saffron

Soak the beans for 8 hours in cold
water. Drain. Add beans and water
to a large pot or casserole dish.
Bring to a boil and skim the foam.
Add the saffron and paprika.
Cook on a low boil for 2 to 3 hours. While the beans cook, add the olive oil to a heavy skillet. Add the onion, garlic, ham, chorizo, and morcilla. Brown for a few minutes. Reserve. When the beans are ready, remove 1 cup of cooked beans. Mash the cup of beans and stir into the pot. Add the onion and meat mixture. Simmer for 40 minutes. Add salt to taste. Take off heat and let sit for 30 minutes to allow the juice to thicken. Serve with warm bread.  (less info)