White Badalucco beans is an ancient legume cultivated in Liguria. This cultivar arrived in Italy in the seventeenth century thanks to the trade with Spain. Even today this variety of bean is seeded in the well-drained ground of Liguria water springs. This is a key factor for the taste because spring water enriches the beans of minerals. The Badalucco beans growing is seasonal: the farmers seed every year in June and they harvest beans in September. Badalucco beans are small, fleshy and very soft. This legume is usually served boiled and seasoned with extra virgin olive oil. The Badalucco white beans are usually dried out after the
harvest and stored in a dry place. For the preparation they need a long soak, usually 12 hours, and then boiling for about 30 minutes.
Thanks to Mistofrigo
