Cocco Beans 10.58 oz

Variety

The Coco Nano bean is a non-climbing type of bean. The plant grows to a height between 50 and 60 cm. The beans are white and oval in shape. These beans are known for their intense flavor and delicate, starchy texture. Their thin skin makes them highly digestible and requires shorter cooking times compared to other bean varieties.

Territory

Our Coco Nano beans are cultivated in the municipality of Sorano, in the province of Grosseto. The soils are of medium texture and rich in potassium.

Cultivation

The beans are sown by our cultivators from March to April.

The soil is worked superficially to limit the growth of weeds, which are mechanically removed when necessary. We use crop rotation in the fields and, if needed, fertilize with manure or other organic fertilizers.

Irrigation is practiced only when necessary.

For disease and pest control, we use only products allowed in organic farming, avoiding synthetic chemicals.

Harvesting and Storage

In August, the pods are manually harvested, preferably in the early morning to prevent seed dispersal due to the fragility of the pods.

Subsequently, we proceed with manual shelling, sun-drying of the seeds, and removal of impurities.

To protect them from insects, we subject the beans to a cold treatment by freezing the seeds in a cell at -20°C for several days.

Directions for use

We recommend storing the beans in a dry place.

Before cooking, a visual check is advisable to remove any impurities.

To cook Coco Nano beans, after an overnight soak, place the beans in a pot with cold water, covering them with about two fingers of water.

Bring to a boil and simmer, adding salt towards the end of cooking.

The total cooking time is approximately 45 minutes from the boiling point.

These beans are suitable for various culinary preparations but are particularly well-suited for purees, soups, and stews.