garrofón

Garrofón, also spelled garrofon, is a large white bean (Phaseolus vulgaris) valued in Valencian and Catalan cooking. It is most closely associated with paella, particularly the Valencia style, where its creamy flesh contributes body and richness to the dish.

The garrofón bean is large and flat, with a pale cream color and smooth skin. When cooked, it becomes tender and creamy, while typically retaining some structure to complement other ingredients in a dish.

Culinary uses center on its role in paella Valenciana, where dried garrofón beans are soaked and simmered with rice, saffron, and vegetables. They are also used in soups and stews to provide thickening and a mild, nutty flavor. Fresh or dried garrofón may be employed depending on availability and regional tradition.

Cultivation and availability: Garrofón grows on an annual legume plant suited to warm climates and is traditionally cultivated in the Valencia region of Spain. Dried garrofón beans are commonly sold in Spain and can be found in international markets, while fresh beans may appear in regional markets when in season. Availability outside Spain may vary.

Nutritional information: Garrofón is a source of complex carbohydrates and dietary fiber and provides plant-based protein with relatively low fat. As with other beans, preparation typically involves soaking and thorough cooking to improve texture and digestibility.