Montes Dried Fabes Beans Reviews

4.8 Rating 17 Reviews

The main ingredient of Fabada - the famous Asturian stew of fabes beans, chorizo, morcilla and pancetta. These are considered some of the best beans in Spain for their exceptional flavour and unique soft, creamy texture. Unlike many beans that take 90 days to fully grow, these take up to 150 days to come to full growth. Unblemished, with delicate skins they need careful cooking to fully appreciate their special quality. Larger than a cannellini bean or haricot, Fabes unique texture works wonderful in all manner of stews and salads.

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“Loved making paella,(as did the family) with these beans. They need plenty of soaking and refreshing, so don't try any short cuts and you won't be disappointed with the results. It's just like being back in Spain. If you can't go to Spain, let Spain come to you.”

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Posted 4 years ago

“First time using Fabes Beans. Wont be the last!”

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Posted 4 years ago

Richard Barnes

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“Great droduct Paked in cloth bag from salamanca Recomend”

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Posted 4 years ago

Adam Jennings

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“I love the packaging and the beans are beyond authentic. Perfect for Spanish bean stews and platos.”

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Posted 4 years ago

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Posted 4 years ago

Patricia Roig

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“Old fabes, not buttery texture and start to break before the skint gets cooked, even when I cooked very slow and gently. Not happy about them”

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Posted 5 years ago

Hi Patricia, I am sorry about you're experience with the fabes beans. As I pointed out in our phone message, it is important to 'scare' them to prevent the skins from splitting. I have sent you out more fabes for you to try again and, hopefully, have a better experience.

Posted 5 years ago

Beverley Whent

Verified Reviewer

“So thrilled to have discovered these classy pulses. I made the fabada asturiana recipe featured on this website, I didn’t have the black pudding but have now ordered for my next attempt. How so few ingredients can pack such flavour is a revelation. My first attempt was perfect. I was tempted to add extras the second time (more garlic, some white wine, a little paprika because the chorizo I was using was very mild and some onion)... Big Mistake. Too much flavour. These beans are subtle and shouldn’t be overpowered. I did enjoy ‘scaring’ them.”