Ibeas Beans

Description

The Ibeas bean is a very bright dark purple (burgundy) colour, with a white-beige spot on the embryo and an almost round bean.

This purple bean is highly prized for its softness of the albumen, fine flavour and slow cooking. Once cooked, it has the quality of not giving off any skin, which is almost unnoticeable.

They are produced in Ibeas de Juarros and Belorado (Burgos), some areas of Cantabria and in La Bañeza (León). Some of its names are: Alubia tolosana roja, alubia pinta de La Rioja, caparrón, caricos de Cantabria, alubia careta, alubia de Belorado, caparrón rojo and alubia roja redonda.

Once presented on the plate, these beans stand out for their thickness and the “chocolate” colour of the broth they produce. The Ibeas bean is highly appreciated in the Basque Country, Burgos and Cantabria and is the basis of the typical Burgalés dish, ‘Olla Podrida’. It is also very common to use this red bean in the preparation of the typical bean stews in the north of Spain.

• Energy Value: 304.6 kcal/1279 kj
• Protein: 21.4 gr
• Fat: 1.5 gr
• Carbohydrates: 54.8 gr
• Dietary fibre: 21.3 gr
• RDA (recommended daily allowance): 37.1%