Alubia Blanca Bean
Rancho Gordo Alubia Blanca Beans
Alubia Blanca Beans are a small, versatile Spanish-style white bean. It has a creamy texture and holds its shape even with long, slow cooking. Small and creamy, these are one of the quickest-cooking beans. They have a thin skin but still manage to hold their shape, making them ideal for salads.
Classic Alubia beans are often described as European-style beans, but you can use them in all kinds of cooking, from Mexican to Tuscan to even classic Yankee baked beans.
Suggestions: Soups, baked beans, salads, bean dips, pot beans
Size: 1 Lb Bag
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.
- About the Brand
Rancho Gordo was founded by Steven Sando
- How to Use
* Pile these delicate legumes 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.
* They're also great with a few simple aromatics like onion, carrot, and celery.
* Wild Rice, White Beans and Tomatoes
1. In a bowl, combine the cubed heirloom tomato, olive oil, salt and pepper, and vinegar. Let stand for at least 30 minutes.
2. To make the salad, toss the cooked wild rice with a generous drizzle of olive oil. Make a ring around a bowl with the rice, then add the macerated tomatoes and finally the cooked beans. Sprinkle with parsley and maybe indulge yourself with one small drizzle of olive oil.
* A simple bowl with roasted tomatoes and garlic would be incredible.
* Alubia beans with Italian Salsa Verde
: Wonderful big, fat white beans topped with an intense green sauce.
To make Italian salsa verde:
Pound a clove of garlic with some salt and make a paste.
Add chopped fresh sage and flat-leaf parsley (about 3 parts sage to one part parsley) and continue pounding as you add really good olive oil. You could use a mortar and pestle or use a mini food processor.
* 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.