Bean with chorizo

Ingredients: 400 grs. of beans, 1 chorizo from El Barco, 1 blood sausage, 1/4 of an oanceta, 2 cloves of garlic, 1 bay leaf, 1/2 onion, a pinch of paprika and salt. Soak the beans for 12 hours, then boil a sufficient amount of water over low heat.

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White beans with quail

Ingredients: 400 grs. of round white beans, 3 quails, 1 small onion, 1 small head of garlic, 4 black peppers, a few strands of saffron, 1 clove, 200 ml. olive oil, 2 tablespoons of vinegar and salt. Soak the beans in cold water the day before

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Stewed purple beans

Ingredients: 400 grs. of purple beans, 8 pieces of chorizo, 1 small marudo tomato, 1 clove of garlic, 1 leek, 1 red piquillo pepper, 1 tablespoon of sweet paprika, 200 ml. of olive oil and salt. Soak the beans in cold water. The next day, drain them,

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The Coronado bean is a delicious delicacy unique in the entire world. Don't miss the opportunity and don't miss out on tasting it. It also has a great nutritional contribution.

Keep the legumes in a dry and cool place until they are used, always at less than 18º C.

Soak them in cold water 12 hours before cooking, with three times as much water as beans.

Where the waters are very alkaline, especially in coastal areas, use mineral water for both soaking and cooking. 

Do not add salt until they are practically cooked. 

During cooking, try not to move the legumes with a spoon, but rather gently move the pot or casserole, this way we will ensure that they remain whole. 

Remember that skimming beans or any food means removing the foam that arises when they are cooked in water. 

Bean stews are better if you let them rest for a few hours before tasting them. To heat them, put them over low heat and move the pot very often.

Cook legumes in large pots, as they greatly increase their volume.

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