This is a darkish type of bean that is cultivated in the region of Tolosaldea. It is cultivated from mid-May till mid-October and its harvest is celebrated in November, which is when its consumption also begins. Of oval shape and smooth to the touch, it is of a deep purple color, almost black, hence its nickname of ‘black pearl’. When eaten, it is traditionally accompanied with vegetable blood sausage, pork, cabbage and chilis from Ibarra.
It is a long and oval bean of maroon color, sometimes including pink and cream hues. It has been cultivated since the 18th century in the regions of Mungia, Busturialdea and Lea Artibai in Vizacaya. Unlike that from Tolosa, this bean’s skin is thicker, not as dark, and the broth that it renders when cooked is lighter. It is usually cooked together with chorizo, blood sausage, and pork belly and ribs and served as a main dish.
This is an oval bean with pinkish spots. When eaten, it stands out thanks to its exquisiteness and extremely light skin. It is cultivated in the mountain regions and valleys of Álava, and it is sowed in May and harvested manually by the end of September or beginning of October.
Basque farms began sowing beans over 500 years ago using the most sustainable means? Today there are about 74 businesses that produce Basque beans and 3 that pack it for its commercialization.
