| Nutritional values per 100 g |
|---|
| Energy value |
1330 kj/316 kcal |
| Fats |
1.3 g |
| Of which saturates |
0.2 g |
| Carbohydrates |
49.7 g |
| Of which sugars |
3.8g |
| Proteins |
20.4 g |
| Salt |
0.01 g |
Keep in a cool, dry place, away from sunlight
Brand
LA CASA DE VALÍAS
Product information
Food business operator name: Eutimio Busta S.L. Food name: CODILEX ALIMENTACIÓN TRADICIONAL, S.L. Operator/importer address: Av. de la Economía social, parcela 83 33211 GIJÓN. Importer name:
Measurements: Net weight: 500 g.
More information:
Along with Fabada and Pote de Berzas, Fabes Verdinas are one of the star dishes of Asturian gastronomy, a must-try if you visit Asturias, especially in the Llanes area where this variety of beans is most common, as it seems to be where they originate, specifically from the Ardisana valley.
Unlike fabes for Fabada, verdinas cannot be sun-dried, as they would turn white. After a 90-day cycle in the ground (the plant does not require support, as it does not exceed 60 centimeters in height), these legumes undergo another three weeks of drying in the shade. And this is the most delicate moment for the verdina, the drying process.
In 2018, the Ministry of Rural Development and Natural Resources began to distinguish Asturian verdinas with a special label.
Verdinas stand out for their emerald green color, from which they get their name. They are small kidney-shaped beans.
There are many ways to enjoy verdinas, they are exquisite with clams, but also with other types of seafood, fish, and game products, for example, verdinas with wild boar or with deer are also popular.
Verdinas are very versatile as they can be cooked with a variety of ingredients and always turn out delicious. Verdinas cooked with prawns and porcini mushrooms, verdinas with hare, stewed verdinas with pig's trotters and cod, stewed verdinas...
