These exquisite 'granja' variety fabada beans are harvested exclusively by farmers in rural Asturias and then sent to El Maragato in neighboring Astorga in León for packaging.

What makes La Granja fabada beans unique is that they have an uncanny ability to absorb the complex tastes that the chorizo and black sausage lend to the broth, in much the same way as Bomba rice absorbs the rich broth of a paella. When cooked, the beans double in size and have a unique buttery flavor and smooth texture.   (more info)

These exquisite 'granja' variety fabada beans are harvested exclusively by farmers in rural Asturias and then sent to El Maragato in neighboring Astorga in León for packaging.

What makes La Granja fabada beans unique is that they have an uncanny ability to absorb the complex tastes that the chorizo and black sausage lend to the broth, in much the same way as Bomba rice absorbs the rich broth of a paella. When cooked, the beans double in size and have a unique buttery flavor and smooth texture.

Production of Fabas de las granjas is extremely limited because they need to be planted and weeded by hand along the fertile valleys and riverbanks of Asturias. They take 150 days to mature, in contrast to ordinary beans, which take 90 days. They have to be hand tied to the vines, hand husked, and then dried in raised stone barns, called hierras.

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

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)