Well known in the Valencian , but not so queprimero may come to mind, if you read it wrong. It is one of the ingredients Valencian paella dela. In Valencia and Catalonia called garrofó , elsewhere, is called Jewish or Jewish garrofón Lima (or Peru), is as American enpaíses Butterbean deMadagascar or beans.
The garrofón is a bean, beans or beans or as you apetezcallamarlo. Size is fairly flat and than the rest of their family, family bean Phaseolus lunatus .
The garrofón is green at first, as its sheath, to medidaque matures on the ground turns white, passing to yellow, the garrofón significaque is drying. The way of cooking this bean is the same chela other fruits of the Fabaceae family, despite its grantamaño, cook fairly quickly.
Like other legumes, garrofón is a energy food rich in fiber, folic acid or vitamin B9 and minerals like yhierro potassium (the latter the worst absorption from food of animal origin , nobody's perfect!), although its main component is starch.
With controlled crops currently garrofón podemosencontrar most of the year. It is sold in jars, preserved, dried and frozen, inthis case should know its origin , because despite being the mismafamilia, does not offer the same qualities the Valencian garrofón the queimportan from other countries of Central and South America, where they continue suproducción and export to plus much lower prices.
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