😎 Fabes de la granja

☑ Phaseolus coccineus

Scientists advise bringing forward the harvesting of faba beans to obtain new culinary uses. Harvesting of the crop usually takes place in October. On the other hand, harvesting of the green legumes begins in August and lasts until September. One of the advantages of fresh faba beans is that they can be cooked without the need for a previous period of soaking in water or rehydration. The researchers indicate that due to the change in life habits, with less time to cook at home, the consumption of faba beans that have not completed their maturation process is growing significantly in Asturias, because they are easier to prepare.

Juan José Ferreira, Serida researcher and director of the Asturian phase of the project, believes that the results of the study will help to give a new value to what until now has been a complementary use of the traditional Asturian faba bean crop «and, consequently, to increase its yields».

Another line of research on the Asturian faba bean is aimed at achieving legumes resistant to diseases such as white mold or anthracnose, which causes the classic mottling.

👩 Fabes en español

They are dried beans belonging to the species Phaseolus Vulgaris, L., and classified within the traditional variety «Granja Asturiana», formerly known as «Fabes de la Granja». They currently enjoy a Protected Geographical Indication. There is a Regulatory Council that oversees the control and certification of the origin and quality of the faba beans.

For those who believe in the influence of the moon: they should sow «les fabes» at full moon. The harvesting, if done in Waning «les fabes» will be better preserved; but if you do it in Crescent, you will see that when making the «fabada», it needs less cooking time.

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This type of harvesting has several advantages: being less time exposed to inclement weather avoids certain risks (pests, diseases, …), therefore the reduction of the crop cycle is very positive. Another advantage is that, at the time of cooking, they are not soaked.

By opening them and spreading the seeds on a blotting paper or similar and placing them in a well ventilated place, so that the faba beans have a minimum percentage of humidity as soon as possible. They are then stored in bulk or packaged.

🔉 Fabes beans

L., and classified within the traditional variety «Granja Asturiana», formerly known as «Fabes de la Granja». They currently enjoy a Protected Geographical Indication. There is a Regulatory Council that oversees the control and certification of the origin and quality of the faba beans.

For those who believe in the influence of the moon: they should sow «les fabes» at full moon. The harvesting, if done in Waning «les fabes» will be better preserved; but if you do it in Crescent, you will see that when making the «fabada», it needs less cooking time.

This type of harvesting has several advantages: being less time exposed to inclement weather avoids certain risks (pests, diseases, …), therefore the reduction of the crop cycle is very positive. Another advantage is that, at the time of cooking, they are not soaked.

By opening them and spreading the seeds on a blotting paper or similar and placing them in a well ventilated place, so that the faba beans have a minimum percentage of humidity as soon as possible. They are then stored in bulk or packaged.

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🌺 Spanish bean stew name

Fabada asturiana is our most universal dish. It is made with «fabes de la granja» or «fabes de la manteca», large, soft and thin-skinned beans, so typical of Asturias that, apparently, does not thrive in other national gardens. Some people call it «pillow», it is buttery to the palate when it is well cooked and the previous soaking increases its volume considerably.

– RECIPE FABADA Les fabes are cooked slowly with their compangu. We forgot, the night before we put them to soak in cold water; in another container, in warm water, also put to soak the bacon, pork shoulder, chorizo … if you prefer to desalinate a little.

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