Alubia Blanca
A small, versatile white bean. It has a creamy texture and holds its shape even with long, slow cooking
Classic white haricot beans, known as Navy beans in the US. Our Alubia Blancas are similar in appearance, but far superior (we think) in flavour and texture. You can use them in all kinds of cooking, from Mexican to Tuscan - or even as the basis of your own take on classic baked beans.
In Spain, dried beans are popularly known as alubias and many traditional dishes call for alubias blancas, a common name for white beans.
RECIPE SUGGESTIONS
Soups, baked beans, salads, bean dips, pot beans
Small and creamy, these are one of our quickest-cooking beans. Our favourite thing to do with these delicate legumes is to pile them on a piece of grilled Tuscan bread, drizzle with fruity, green olive oil, and sprinkle with chopped sage and grated dry cheese, making an Italian "beans on toast."
You can cook them with ham hock or pancetta, but they're also great with a few simple aromatics like onion, carrot, and celery. They have a thin skin but still manage to hold their shape, making them ideal for salads. A simple bowl with roasted tomatoes and garlic would be incredible.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Marcella, Cannellini, Haricot, Navy, Great Northern, Zolfini
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A small, versatile white bean. It has a creamy texture and holds its shape even with long, slow cooking
Classic white haricot beans, known as Navy beans in the US. Our Alubia Blancas are similar in appearance, but far superior (we think) in flavour and texture. You can use them in all kinds of cooking, from Mexican to Tuscan - or even as the basis of your own take on classic baked beans.
In Spain, dried beans are popularly known as alubias and many traditional dishes call for alubias blancas, a common name for white beans.
RECIPE SUGGESTIONS
Soups, baked beans, salads, bean dips, pot beans
Small and creamy, these are one of our quickest-cooking beans. Our favourite thing to do with these delicate legumes is to pile them on a piece of grilled Tuscan bread, drizzle with fruity, green olive oil, and sprinkle with chopped sage and grated dry cheese, making an Italian "beans on toast."
You can cook them with ham hock or pancetta, but they're also great with a few simple aromatics like onion, carrot, and celery. They have a thin skin but still manage to hold their shape, making them ideal for salads. A simple bowl with roasted tomatoes and garlic would be incredible.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Marcella, Cannellini, Haricot, Navy, Great Northern, Zolfini
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
A small, versatile white bean. It has a creamy texture and holds its shape even with long, slow cooking
Classic white haricot beans, known as Navy beans in the US. Our Alubia Blancas are similar in appearance, but far superior (we think) in flavour and texture. You can use them in all kinds of cooking, from Mexican to Tuscan - or even as the basis of your own take on classic baked beans.
In Spain, dried beans are popularly known as alubias and many traditional dishes call for alubias blancas, a common name for white beans.
RECIPE SUGGESTIONS
Soups, baked beans, salads, bean dips, pot beans
Small and creamy, these are one of our quickest-cooking beans. Our favourite thing to do with these delicate legumes is to pile them on a piece of grilled Tuscan bread, drizzle with fruity, green olive oil, and sprinkle with chopped sage and grated dry cheese, making an Italian "beans on toast."
You can cook them with ham hock or pancetta, but they're also great with a few simple aromatics like onion, carrot, and celery. They have a thin skin but still manage to hold their shape, making them ideal for salads. A simple bowl with roasted tomatoes and garlic would be incredible.
COOKING THESE BEANS
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Marcella, Cannellini, Haricot, Navy, Great Northern, Zolfini
Latin name: Phaseolus vulgaris
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Free shipping on orders £35+
ALUBIA BLANCA RECIPES