The Bean Book from the Rancho Gordo Kitchen
The Bean Book from the Rancho Gordo Kitchen
From Steven Sando, the founder of...
From £30.00 GBP
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A small white bean with vast possibilities! Soft and creamy, yet with a heroic resilience that helps retain its shape and character even with extended cooking. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
Classic white haricots, from the family Americans call navy beans and Italians know as cannellini. But though Alubia Blancas bear a resemblance to these, their buttery texture and delightful, slightly nutty flavour elevate them to a class of their own.
‘Alubia’ is the catch-all Spanish term for dried beans, and these pearl-like little beauties are very much at home in an Iberian stew, heavy on pimenton, or with clams in the classic Alubias Blancas con Almejas. But Alubia Blancas are nothing if not versatile, the star of umpteen Tuscan and Mexican dishes, minestrone-style soups and spicy Moroccan loubias - as well as dips, summer salads and even your own take on baked beans.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Stews, soups, baked beans, salads, bean dips, pot beans
Bijou and creamy, try these as “Italian beans on toast” - heap cooked alubias on grilled ciabatta, drizzle with your greenest olive oil, then top with chopped sage and grated parmesan.
You can cook these with chorizo or pancetta, but they're also wonderful with a few basic aromatics like onion, carrot and celery. Their delicate but resilient skin is a great fit with salads, and that subtle nuttiness means even a simple mix of roasted tomatoes and garlic tastes amazing.
Cooking these beans - the Rancho Gordo method
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
Rancho Gordo's Fish & Prawn Stew with Alubia Blanca
Rancho Gordo’s Wild Mushrooms (or less wild) with Alubia Blanca
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Ingredients
Alubia Blanca Beans
Similar to: Marcella, Cannellini, Haricot, Navy, Great Northern, Zolfini
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
