"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 Rancho Gordo's 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 or pot beans" www.ranchogordo.com

Wt: 1lb