Butter Beans 1,5 kg for paella

What Is Garrofón and Why Is It Important in a Paella?

Garrofón, also known as Phaseolus Lunatus, is a large, flat white bean with a thin skin and light purple specks. It is a key ingredient in traditional Valencian paella, appreciated for its soft, creamy texture and excellent ability to absorb flavors from the cooking broth.

Often considered a delicacy in the Valencia region, garrofón contributes both flavor and texture to the dish. Many say that a paella without garrofón is not a true Valencian paella.

Advantages of Dried Garrofón

Dried garrofón offers numerous advantages over its fresh counterpart. It has a long shelf life, does not require refrigeration, and is easy to store and transport. Unlike fresh garrofón, which perishes quickly and has a thick outer layer, the dried version is peeled and retains its quality for months.

This makes it ideal for use at any time of year and anywhere in the world, without sacrificing the flavor, texture, or authenticity of a traditional paella.

How to Use Garrofón in Paella

To prepare an authentic Valencian paella, use 30 to 35 grams of dried garrofón per person. First, soak the beans in water for 10 to 12 hours to rehydrate them. Once rehydrated, cook until tender and creamy.

Cooking times vary depending on water hardness. In soft water, cook for 20 to 30 minutes in a pressure cooker or 40 minutes to 1 hour in a paella pan or pot. In hard water, cooking may take longer. The final result is a smooth, flavorful bean that elevates your paella to a truly traditional experience.

This 1.5 kg bag format provides enough garrofón for around 50 servings of paella, making it a perfect choice for home cooks, chefs, or restaurants looking to bring authentic Valencian flavor to their kitchens.