Classic Alubia beans are one of our more requested items. 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. 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."
Small and creamy, these are one of our quickest-cooking beans. 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.
Use Alubia Blancas in recipes calling for navy beans, great northerns, cannellini or white kidney beans. They would also make a fair substitute for the rare Zolfini beans from Tuscany.
Suggestions: Soups, baked beans, salads, bean dips, pot beans
Ingredients: White Beans
Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.
Photos by Steve Sando