The Granjilla bean is very similar to the Judion bean or giant white butter bean. It is a large, kidney-shaped bean that is very tender and delicate when cooked. It is ideal for the typical stews and legume dishes of winter and is also often used in bean salads. After cooking the granjilla beans, it is advisable to leave them to rest for about four days, as they then become even softer and tastier. The granjilla bean is also known in many places as the half bean, faba bean and bomba bean.
Preparation: soak for around 12 hours and cook for 70 minutes
