A small, versatile Spanish-style white bean. It has a creamy texture and holds its shape even with long, slow cooking.
Suggestions: Soups, baked beans, salads, bean dips, pot beans
Often described as European-style beans, the Alubia Blanca can be used in all kinds of cooking from Mexican to Tuscan to even classic Yankee baked beans.Small and creamy, these are quick-cooking beans. They have a thin skin but still manage to hold their shape, making them ideal for salads.
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.