THE FLAVOR OF ALUBIA AROCHINE IS DELICATE, ITS MANTECOSY TEXTURE AND SOFT SKIN. THE COOKING OF ALUBIA ARROCINA IS VERY QUICK AND VERY DIGESTIVE FOR ITS LITTLE FACULTY. ALUBIA ARROCERA IS IDEAL FOR SALAD, SPARKLES WITH SEAFOOD, OR AS GARNISH REMOVAL TIME: 8 HOURS APROX COOKING TIME: ON CONVENTIONAL FLOOR: 8 HOURS IN OLLA EXPRÉS: 15 MINUTES APPROX.
ALSO KNOWN AS WHITE MANTECA, IS SMALL AND WHITE. PROCEDE OF THE BATH (LEON) AND HAS DESIGNATION OF ORIGIN. ALSO GROWS IN AVILA'S BOAT. REMOVAL TIME: 8 HOURS APPROX. COOKING TIME: CONVENTIONAL PLANT: 30 MINUTES APROX OLLA EXPRÉS: 13 MINUTES APRX.
The red bean is medium to large in size, deep purple in color, and kidney-shaped, long and flattened. ... Purple beans stand out for their softness once cooked and for their high protein and iron content as food. SOAKING TIME: 12 hours COOKING IN A CONVENTIONAL POT: 40 minutes approx COOKING IN EXPREX POT: 20 minutes approx.
GRAIN OF OCLOR VINOSO OVER A PINK BACKGROUND OF OVAL FORM AND BIG SIZE. IT HAS A CHARACTERISTIC FLAVOR AND A VISCOSE-DARK COOK OF COOKING, IT WILL BE VERY WHOLE IN THE DISH. REMOVAL TIME: 8 HOURS COOKING TIME: CONVENTIONAL FLOOR: 40 MINUTES APROX OLLA EXPRÉS: 18 MINUTES APROX
Kidney Bean its grain is kidney-shaped, white veined, medium size. Kidney white beans stand out for their high fat and protein content, as well as the richness in mineral elements of this legume, very smooth skin and medium hardness, soft and moderately buttery albumen. Soak: 8 hours cooking in a conventional pot 40 minutes approx Cook in an exprex pot...