Beans are one of the oldest and most important foods in our diet, centuries ago, the Bean variety began to be grown in South America, in the area of ​​Mexico and Guatemala.

It was with the arrival of the conquerors of the Iberian Peninsula to the "new world" that the merchants brought them to Europe, Africa and Asia.

As initial differentiation in the varieties of bean we can find in the first characteristic more striking, its color, making two generic groups:

White bean.- This type of bean, of which there are several species with their own denominations of origin, is a variety of common bean (Phaselus vulgaris). It is creamy white, crushed and large. Normally, in the stews can be substituted by beans of other classes.

Black bean.- It belongs to the family of dark beans (black, red, pints, etc.). Black bean, usually small and shiny, of good quality and appearance, is the basic ingredient, along with rice, of the typical Spanish dish "Moros y Cristianos".

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Showing 7 - 12 of 15 items