El Maragato Alubia Fabada Gigante

TAST­ING NOTES FROM THE CURATOR

These El Mara­ga­to Faba­da Beans hail from León in Spain, which has the most fer­tile lands, per­fect for the plant­i­ng and prop­a­gat­ing of legumes.

The faba­da beans (some­times called fabes), are white beans that are large in size and kid­ney-shaped. They have a short and broad appear­ance, with a slight­ly flat­tened grain.

When cooked, they become extra but­tery and tender.

PREPA­RA­TION OR PAIRINGS

The most com­mon way to pre­pare fabes is, of course, the faba­da. It’s a type of pork and bean stew orig­i­nat­ing from the Prin­ci­pal­i­ty of Asturias, but is wide­ly avail­able and con­sumed through­out the entire­ty of Spain.

A dish sim­i­lar to the faba­da is the French cas­soulet, which is pre­pared in much the same way with the same ingre­di­ents, except for the inclu­sion of a cup of red wine. Both dish­es are deli­cious and hearty, and per­fect for cold nights.

A TRA­DI­TION OF TRADE

El Mara­ga­to is a com­pa­ny found between Astor­ga and Cas­tril­lo de los Polvazares in the region of La Mara­gatería. They’ve select­ed and pack­aged the tasti­est and most ten­der legumes from León for more than 25 years.

La Mara­gatería refers to the group of towns that have his­to­ry dat­ing back to ancient times — as far back as the Roman era, of con­tribut­ing great­ly to the devel­op­ment and trade of Spain.

Storage Instructions

Stor­age in pantry will suf­fice. Once cooked, store in fridge and con­sume with­in a week from cooking.