Cinnamon beans for stews and slow-cooked dishes
Cinnamon beans are recognised by their colour, medium size and elongated, rounded shape. During cooking they take on a more orange-brown tone and hold their shape well.
They work especially well in dishes where a creamy broth is desired. The current product information places their cultivation in the Páramo Leonés area and Zamora.
How to cook them
Use them in bean stews and other slow-cooked dishes. As with other dried beans, soaking and cooking times should be adjusted to the cooking method and the texture you want.
About La Huerta de Ana Mary
In Fresno de la Vega, in the province of León, farming and vegetable growing are part of a tradition connected to the Vega del Esla that goes back generations. La Huerta de Ana Mary continues this family activity, with more than three generations linked to working the land.
The vegetables are grown on plots in Fresno de la Vega, drawing on the farming experience of the area and adapting the work to the cycles and seasons of each crop.
Harvesting is organised around orders to reduce storage time and keep the journey from the fields to the customer as short as possible, helping the produce arrive fresh and in good condition.
Frequently asked questions
Where is it grown?
The current product information states that it is grown in the Páramo Leonés area and Zamora.
Does it fall apart when cooked?
It is a variety that holds its shape well during cooking.
What dishes is it suitable for?
Bean stews and other slow-cooked dishes.
Price per kg
