Butter Beans 300 gr for paella

What Is Garrofón and Why Is It Essential in Paella?

Garrofón, or Phaseolus Lunatus, is a large, flat white bean with a slight purple hue that plays a crucial role in the traditional Valencian paella. Its soft, creamy texture and exceptional ability to absorb the flavors of the broth make it one of the most distinctive ingredients in authentic paella recipes.

This bean is considered a delicacy in the region of Valencia. Its flavor and consistency set it apart from other types of beans, making it a defining component of what many consider a true paella. In fact, many locals say that a paella without garrofón isn't a real Valencian paella.

Advantages of Dried Garrofón

Unlike fresh garrofón, which has a short shelf life and requires refrigeration, dried garrofón is perfect for long-term storage and easy transportation, with no loss of flavor or texture. This version comes pre-peeled, reducing waste and making cooking more convenient.

Its long shelf life and ability to retain its creamy texture after cooking make dried garrofón a smart choice for paella lovers everywhere. Whether you’re a home cook or a paella enthusiast abroad, dried garrofón lets you enjoy the authentic taste of Valencia any time of year.

How to Use Garrofón in Paella

To prepare your paella, use approximately 30 to 35 g of dried garrofón per person. First, soak the beans in water for 10 to 12 hours to rehydrate them. Then cook them until tender to achieve that signature creamy texture.

Cooking times vary depending on the water quality: with soft water, cook for 20 to 30 minutes in a pressure cooker or 40 to 60 minutes in a pan or paella dish. In hard water, cooking time may double. Once cooked, the beans will melt in your mouth and absorb the rich flavors of your paella broth.

This 300 g package provides up to 10 servings of authentic Valencian paella. With it, you’ll bring the traditional flavor, texture, and identity of real paella to your table—no matter where you are in the world.