Best White Beans Types in the World
Faba Asturiana are dried white kidney beans of the Phaseolus vulgaris species , removed from the pod, produced in the Autonomous Community of Asturias. These traditional Granja Asturiana beans must be healthy and without any visible blemishes to be marketed as Faba Asturiana.
Faba Asturiana is produced on registered plantations using only traditional cultivation techniques ensuring the best quality beans. After harvesting, the beans are removed from the pods, separated and dried, after which they are cleaned by air and vibration.
Mongeta del Ganxet are the beans of the ganxet variety grown in the districts of Vallès Occidental, Vallès Oriental, El Maresme and La Selva. The tradition of cultivating ad growing beans over generations produced this outstanding variety.
These beans are unique because of their very thin skin and exceptionally creamy texture. Mongeta del Ganxet are white beans that have a very low starch content, making them both easy and quick to cook, and light in texture. These beans are low in fat and high in protein.
This is a variety of the common bean that is traditionally cultivated in the Kato Nevrokopi basin in Drama prefecture. They are medium-sized beans, and are cylindrical in shape. They are cultivated in open fields in limestone-free soils. They are often cooked together with other vegetables and served with a glass of ouzo or raki. Fassolia kina Messosperma Kato Nevrokopiou are mostly consumed in Greece, but are popular in the European Union as well.
Fesols de Santa Pau are the beans of the species Phaseolus vulgaris, L, grown in the district of Garrotxa, in the Autonomous Community of Catalonia. A short growth time, combined with optimal weather conditions and highly fertile volcanic soil, have made the rapid expansion of the production of this crop possible a few centuries ago.
Since then, Fesols de Santa Pau have become a staple for the agriculture of the municipality of Santa Pau. Fesols de Santa Pau has soft and thin skin with a creamy and buttery texture when cooked, and are sweet and mellow in flavor.
Garrofón are traditional Spanish butter beans originating from Valencia. These special lima beans are an essential ingredient of the original Valencian paella. They are white, flat, and large with thin skin. The flavor is mild and creamy, while the texture is tender and melts in the mouth.
These beans are especially prized because they have a capacity to absorb and transmit the flavors of the paella. It’s recommended to cook garrofón slowly so that it retains its mild flavor and tender consistency. The three traditional Valencian types of garrofón are called cella negra, ull de perdiu, and pintat.
Coco de Paimpol is a half-dry haricot bean produced in the Côtes d'Armor region in France. The beans come in pale yellow pods so they must be shelled. They are white and cook very rapidly. Their season is from late summer to early autumn, making them a rarity in the bean world.
When cooked, their flavor is uniquely nutty and flowery, with a melt-in-the-mouth, creamy quality. Because they are half-dry, they are softer and easily digestible. It is recommended to boil them for about 30 minutes and add them to salads, pasta, soups or prepare them with meat, tomatoes, garlic and sage for a traditional bean stew.
Mogette de Vendée are white beans of the Phaseolus vulgaris species, produced in the Vendée region in France since the 16th century. When dry, the beans have delicate skin with accentuated veins, which melts in the mouth once cooked, their flesh becoming soft and creamy and the taste slightly salty and sweet with unique hints of chestnuts and leeks.
Mogette beans are expertly harvested by the producers, they can't be harvested too early because the beans will have a raw taste, nor too late when the beans lose their flavor. Instead, they are harvested at the right time when they are yellow and semi-dry.
Haricot Tarbais are fresh, dried or processed beans produced on the plots of four French regions since the 16th century. Beans are harvested exclusively by hand and dried in their pods before threshing. When fresh, they are green-yellow in color and might become purple when fully mature.
Dried beans are white and kidney-shaped and processed beans can be either canned or frozen. They grow for a long time on healthy soil with favorable water retention, providing the beans' top quality in both their organoleptic and culinary characteristics.
Grown in the province of Frosinone, on the fertile alluvial plains along the banks of river Melfa and the Mollarino stream, Fagiolo di Atina are white beans of the Cannellino variety. These extremely tender beans have a skin so thin they don't need to be soaked before cooking, which makes them one of Italy's favorite.
Particularly sweet and creamy when cooked, they are found in every classic minestrone, various vegetable soups and bean salads, typically mixed with tuna, red onions and green beans. Also, Cannellino di Atina is the basic ingredient of many traditional Lazio dishes such as Pappafuocchie, a white bean and pasta chili-flavored stew.
Lingot du Nord are white, oval beans of the Lingot variety, grown in the Lys valley in France, including the regions of Nord and Pas de Calais. What differentiates these beans from other beans is the fact that they are dried on conical wooden frames and do not have to be soaked before they are cooked, as is the case with most other beans.
They have a fine, smooth, creamy texture with melt-in-the-mouth qualities, a fine, delicate skin and a non-floury flavor. There are usually five to six beans per one pod. Their creaminess makes them a perfect fit for Cassoulet de Toulouse, a great winter dish made with beans, lamb and sausages.
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