Saluggia beans
€3,68
They are legumes with an elongated shape and those pink with reddish streaks. Characterized by a thin skin and a strong resistance to long cooking, Saluggia beans are the protagonists of the classic Piedmontese dish based on rice and beans: the PANISSA.
| Weight | 0,55 kg |
|---|---|
| Producer | Le-gumì |
| Net Content | 500 g |
| Cooking time | About 60 minutes |
Saluggia beansit is a variety of dwarf beans with an early medium cycle. The sowing is normally carried out after the cutting of the grain in the first week of July. At the moment of ripening, between the end of September and the beginning of October, the bean is cut and left to dry naturally in the sun for a few days, after which the threshing takes place. The product in nature enters our plants for careful selection and packaging.
It is a bean grown in Piedmont, a region which, especially in the areas of the upper Vercelli and Cuneo, enjoys a climate and a soil particularly suited to the cultivation of beans and, thanks to the experience and dedication of its farmers, offers today a high quality product.
Leave to soak in cold water for 10/12 hours. Rinse always with cold water.
Cook in plenty of unsalted water (4 litres for the whole package). Bring to a boil and cook over a moderate heat for about 60 minutes. Salt only at the end.
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