I had thought about telling you about these fabes somewhat strange for many. They are green and hence their name, they are known as Asturian green beans and its production is given exclusively in Asturias.
What if I'm going to need the help of someone expert, especially to discern between somewhat confusing information, which depending on the source tell you that it is a variety of beans that are collect early and hence its green color but also, other sources, indicate that they are just like that and therefore it is not because they are collected immature.
I believe rather the first sources, which are collected in green before their color begins to change to white. This feature gives you some particular properties
The day I bought them I made it out of curiosity since I had never cooked them or eaten. They are bought anywhere as a "gourmet" product. That is, something exclusive due mainly to the little annual production How about this type of beans.
In addition to the low production must have special qualities. For example, they say that it is not necessary to put them to soak, although you honestly see us wrong. The green color is maintained from beginning to end of cooking and also the skin is so thin (like meat) that is not noticeable, in fact it does not take off either from the meat after cooking and surprisingly they are not easily destroyed either.
He size It is somewhat smaller than even a traditional white bean. Let's not say a farm faba. They advise in any case to eat them accompanied by fish and shellfish although today I wanted to make a more or less classic fabada taking advantage of the fact that I had some things in the fridge.