The "Garrofón" or Butter Beans is an essential ingredient of the original Valencian paella
- Comfortable 300 g jar net of Valencian Butter Beans
- Valencian varietie Butter Beans has a great capacity to absorb and transmit the flavors of to the paella, our varieties are characterized by a thin skin and creamy texture, very soft on the palate, is a differentiating element of authentic paella.
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300 g jar net of authentic Valencian "garrofón" or Butter Beans or special Lima Beans equivalent to 10 servings original paella (30 g per person)
This large white flat bean should be cooked slowly before being eaten, to ensure that it has the mild texture that will melt in your mouth. It is one of the main ingredients in authentic Valencian paellas. It is also used in all types of stews, where this large juicy bean will never go unnoticed. Their mild creaminess soaks up the flavours of the other ingredients. This native variety is a gourmet delicacy primarily available during all season
The first butter beans arrived in Valencia from America and were successfully incorporated by farmers to their crops and to their diet. Today we have varieties that produce butter beans with a thin skin and creamy texture, very soft on the palate. Butter beans are used in rice dishes and all kind of vegetable, meat and fish stews to which they contribute their delicate flavour and nutritional values.
A paella without garrofón is not an original paella.
Butter beans are sold both dry (requiring hydration) and fresh. But just dried butter beans allow to carry out a correct transport and storage without losing its qualities during months. Unlike the fresh butter bean which lose its qualities quickly because this is a perishable product and it requieres refrigeration for transportation, preservation and storage. In addition fresh butter bean has a shelf life of around few days and large wastage by its pods.
How to prepare butter beans for paella ?
For a Valencian paella calculate 30 g of dried butter beans per person, for a stew of 125 g per person. Leave to soak for between 10 and 12 hours. The cooking time will depend of the water hardness.
Soft water: Pressure cooker: 20/30 min – Casserole: 40 min /1 hours.
Hard water: Pressure cooker: 30/45 min – Casserole: 2/2,15 hours.
For rice that does not need long cooking times, precook the butter beans and add to the stir-fry.
We can send our Butter Beans to all the countries: Spain, Portugal, Germany, Denmark, UK, USA, Australia, Canada, Austria, Finland, France, Ireland, Greece, Belgium, Sweden, Italy, Netherlands, Switzerland, Luxembourg, Czech Rep, Norway, Cyprus, Estonia, Hungary, Lithuania, Latvia, Malta, Poland, Romania, Slovenia, Slovakia, Japan, Brazil, etc..
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