Alubia Blanca Bean
A small, versatile Spanish-style white bean. It has a creamy texture and holds its shape even with long, slow cooking.
Classic white Navy beans are one of our commonly requested items. Our Alubia Blancas are similar in appearance, but far superior (we think) in flavor and texture. We often describe these as European-style beans, but you can use them in all kinds of cooking, from Mexican to Tuscan to even classic Yankee baked beans.
In some parts of Spain, dried beans are known as alubias. Many traditional Spanish recipes call for alubias blancas—a general term for white beans.
Soups, baked beans, salads, bean dips, pot beans
From the Rancho Gordo Kitchen
Small and creamy, these are one of our quickest-cooking beans. Our favorite 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 a 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.
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.
Marcella, Cannellini, Navy, Great Northern, Zolfini
Country of origin