Garrofón
Garrofón beans
A white, broad, flat bean, similar to the Lima bean in America, garrofón (or Phaseolus lunatus, its botanical name) is widely cultivated on the mediterranean coast, particularly in the Valencian Community, where it is a fundamental ingredient in dishes such as paella.
Garrofón is very high in fiber. It requires a minimum of 40 minutes of cooking before being consumed, acquiring a soft texture.
Garrofón probably has its origin in Perú, having been brought to Spain with the colonization.
Garrofón vines
Garrofón in Mercado Central, Valencia
Dried and hydrated garrofón beans
Photo credits
©Natacha Sanz-Caballero, spaincenter.org, hortablanca