Brindisa’s Epic alubia beans come in a beautiful cloth sack. When cooked, the smooth white beans are similar to cannellini beans and have a creamy, dense texture and a mild flavour. They work well with strong Spanish flavours such as chorizo or nduja. Or use them in a salt cod salad.
To cook the beans, first soak them until they become plump – overnight or for roughly 12 hours. Keep the beans in the fridge while you soak them. Then simmer on the hob for just under an hour in plenty of water until they are soft to touch, with a velvety texture in the middle.
Once your beans have reached the right consistency, plunge them into cold water to stop the cooking process, and prevent them from going mushy. You can then use the beans in stews, soups or as a base for braised meat and vegetables.
Ingredients: 100% Spanish riñón haricot beans
Storage: Keep in a dry and cool place away from direct sunlight. Reseal and keep in a dry and cool place away from direct sunlight.
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