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FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323

FREE SHIPPING on orders over $50. For orders or assistance: 1-800-599-8323
Alubia Blanca Bean - Rancho Gordo
Alubia Blanca Bean - Rancho Gordo
Alubia Blanca Bean - Rancho Gordo
4.9
(74 ratings)

Alubia Blanca Bean

$ 6.25
Title

Free shipping on orders $50+

A small, versatile white bean. It has a creamy texture and holds its shape even with long, slow cooking.

Classic white Navy beans are one of our commonly requested items. Our Alubia Blancas are similar in appearance, but far superior (we think) in flavor and texture. You can use them in all kinds of cooking, from Mexican to Tuscan to even classic Yankee baked beans.

In Spain, dried beans are popularly known as alubias and many traditional dishes call for alubias blancas, a common name for white beans.

Cooking Suggestions

Soups, baked beans, salads, bean dips, pot beans

From the Rancho Gordo Kitchen

Small and creamy, these are one of our quickest-cooking 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 dry cheese, making an Italian "beans on toast."

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.

Cooking Instructions

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. 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.

Similar to

Marcella, Cannellini, Navy, Great Northern, Zolfini

Latin name

Phaseolus vulgaris

Country of origin

USA

"In the end, I believe the single most important thing is starting with the right beans. Even though they are dried, age matters—old beans just don't cook right. Consider ordering from Rancho Gordo; that's where I get mine. "

Marco Canora, chef at Hearth

Salt to Taste

CUSTOMER REVIEWS

4.9

74 Reviews

5
93%
4
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Verified Customer Reviews

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Most helpful

Cynthea J Mosier

Interesting

I too had a problem with overcooking these beans. I soaked them for six hours, cooked them for one hour, and then baked them for six hours! They did not hold up. Obviously the baked beans recipe I was following did not have these particular beans in mind. Probably a more experienced cook would have observed the huge amount of water the beans took up while soaking. And they are small. I can't really judge them from this first experience, but I'll be trying them again and I'll be treating th...More

Review on 15/03/2019

Ginny

A little creamy deliciousness!

Just made my first pot of Alubia Blanca beans to put in a veggie bean soup. That may indeed be the best bean I have ever put in my mouth! I just ate 3 little bowls of them~for breakfast! Don’t ignore this bean when you are filling out your order. I won’t just buy one bag next time!

Review on 15/05/2019

Ross

Delicious! Cooks quickly which is a plus...

Really happy with these beans. Made a bean soup with leftover ham, onion, celery, and carrots. Put the beans in my trusty pot, added 3 parts water to 1 part beans, and brought to a 10 minute boil. Beans sat for about 2 hours while I ran some errands. Added all other ingredients to the pot and brought to a low simmer for an hour and it was totally delish. Really did not need 2 hours of cooking which I see as a plus. If you just soak the beans, it's a valid "quick" meal which is amazing! Add some...More

Review on 03/07/2019

Barb

Delicious! Used Instant Pot

I decided to cook these simply, and since the heat index today is 110, I did not want to heat up my kitchen. I started with 1/2 pound unsoaked Alubia Blancas and flavored them with ½ of an onion and ½ of a VERY large garlic clove, plus a little dried thyme and ½ bay leaf, plus 5 cups water. I cooked in my Instant Pot at high pressure for 13 min, natural pressure release for 20 minutes. At this point the beans were slightly undercooked, so I added 1 tsp salt to the pot and finished them on Saut...More

Review on 14/08/2019

Michael Sheldon

Excellent pot beans

Made these as simple pot beans, onion, garlic, savory.
Seasoned and finished with a splash of red wine vinegar. They were definitely the star of the meal.

Review on 12/11/2019

Alubia Blanca Bean

$ 6.25
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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