One of the most characteristic ingredients in traditional Zamoran cuisine is a type ofwhite bean notable for its size (between one and two grams), and kidney shape, wide, short and flat.
It is distinguished for its fine texture on the palate, and its imperceptible skin. It is soft and firm on the mouth, but not pasty. Its flavour is slightly sweet. They were traditionally harvested by hand from summer's end until October, even December. The pods, and then the beans themselves, are completely dried in the sun. This practice has changed little. Economic activity linked to the broad bean is negligible since it is grown by small farmers.