Alubia Blanca Bean

A small, versatile Spanish-style white bean with a creamy texture, Alubia Blanca can be used in all kinds of cooking—from Mexican and Tuscan dishes to classic Yankee baked beans. 

Small and creamy, these quick-cooking beans have a thin skin yet hold their shape, making them ideal for salads. Use Alubia Blanca in any recipe calling for navy beans, great northern beans, cannellini, or white kidney beans. They also make an excellent substitute for the rare Zolfini beans from Tuscany.

Suggested uses:  soups, baked beans, salads, bean dips, pot beans, on toast

Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more information and recipes.

Made by:  Rancho Gordo

Made in:  USA

Specifications: 

• 1 lb. bag
• Latin name:  Phaseolus vulgaris

Use:  Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables 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.

Further Reading:  Founded by Steve Sando in 2001, Rancho Gordo is dedicated to preserving heirloom beans and Indigenous ingredients from the Americas. What began as a passion for growing and sharing unique beans has grown into a partnership with small farmers in the U.S. and Mexico, delivering exceptional ingredients while supporting sustainable agriculture and celebrating the region’s rich culinary traditions.

Discover more delicious heirloom beans and grains in our full Rancho Gordo collection.