"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 vegan parm, making an Italian "beans on toast."
Small and creamy, these are one of our quickest-cooking beans. They're 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."
Latin name: Phaseolus vulgaris
Country of Production: U.S.A.
I fell in love with Rancho Gordo beans when I was gifted several bags years ago. When we decided to broaden the Herbivore Pantry, I immediately requested information from Rancho Gordo. I hope you love these as much as I do! - Michelle