Verdina beans
Small pale-green beans with thin skins, traditionally used in fish and shellfish stews.
What it offers and why to use it
Small pale-green beans with thin skins, traditionally used in fish and shellfish stews. Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
Small pale-green beans with thin skins, traditionally used in fish and shellfish stews.
From shopping to cooking
Choose
Choose intact dried beans without moisture, insects or unusual marks.
Store
Store dry in an airtight container away from heat and moisture. Refrigerate promptly once cooked.
Prepare
Soak for at least 8 hours, discard the water and boil in fresh water for 30 minutes before simmering until tender. Do not rely solely on a slow cooker to cook dried beans.
How to make the most of it
Good pairings
Pairs with vegetables, rice, paprika and olive oil.
How to substitute it
Another dried bean can replace it, adjusting soaking, time and water.
Recipes with verdina beans
Verdina beans with courgette and clams
Delicate verdina beans with sautéed courgette and clams in a light broth with a hint of cayenne.
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