Grown in the volcanic soil of La Garrotxa, Santa Pau beans are a guarantee of quality thanks to certain features of the region where they are grown, where the soil is highly porous and encourages rainwater retention.
Santa Pau beans are considered to have great culinary value and, when cooked, they have a mild flavour and creamy texture.
The beans are most commonly cooked with botifarra sausage, but they can also be eaten cold, or accompanying other vegetables or mushrooms.
