It does more than 300 years, fruit of a commercial exchange with America, arrived the beans to Castellfollit of the Boix (Bages). In fact, the year 1789 the English writer Arthur Young already mentioned the presence of the bean of Castellfollit of the Boix to his book 'Voyage for Catalonia'“In the book mention them rows of beans planted with a separation of 18 inches between rows and 10 inches between plants”. With a history consolidated and some characteristic organoleptic own, the flowers are entirely white. Them beines are of green colour and have an average length, his then are white, have ovoid rectangular/shape and are quite a lot flattened, of skin very fine, small size, texture creamy and soft taste slightly more intense that the variety of reference Ganxet, the bean of Castellfollit of the Boix has some own qualities that do it very appreciated for the palates.
The bean that grows to Castellfollit "is of Mexican origin and is become related with a bean that grows in the United States". It is a small bean, that sensory characterises to have a lot little perception of the skin, does not rive when bakes and is creamy and with a soft taste.
In the past the bean was one food of self.consumption to the majority of houses of the territory and did not do big productions. This, does that the bean of Castellfollit was an especially appreciated product, in addition to comporting an extraordinary singularity to our territory.
These beans grow in a zone, where the land of crop is fine and sandy and rich with lime, thing that transmit one touch special to the bean of Castellfollit, grows of a plant of kills low and small, has indeterminate growth, but grows without any ore of tutor. In a climate warm and to one height upper to 700 metres.
It treats of a variety no very early, with an average of 44 days passed since the sowing roughly to Abril's finals until the moment of his harvest, that carries out during the month of July and part of the August. These dates are orientative and can vary in function of the environmental conditions.
It cooking of the bean it takes some two hours.
It accustoms to consume with botifarra to it grilled, as well as with bacon, horn with onion, with mushrooms, trout...
ATTRIBUTES AND PROPERTIES NUTRITIONAL:
The bean, how the rest of vegetables, is one food that it contains mainly hydrates of complex carbon. Besides, it contributes an important quantity of proteins, that in spite of being of an inferior biological value, if they combine with cereals obtains a protein of overhead quality. Also it is necessary to highlight his content in fibre, that improves the constipation, diminishes the risk of cancer of origin gastrointestinal and favours the satiety.