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Healthy bean bundle
Navarrico haricot beans, jar 660g
Navarrico chickpeas, jar 660g
Navarrico judion butter beans, jar 660g

Healthy Bean Box (£11.75 when bought individually)

£9.45 (Each)

20% off
  • In Stock
  • Vegan Product
  • Vegetarian Product
  • Gluten Free Product
  • Great Taste Awards 2012 - 1 Star
  • Great Taste Awards 2013 - 1 Star

These pulses are originally from Leon and processed in Navarra before being put into jars. Cooked in such a way as to retain their texture, they are both versatile and healthy. Save almost 20% on normal retail price when you buy this selection:

Navarrico haricot beans, 660g jar: white haricot beans from Ávila whose creamy texture makes them perfect for use in casseroles, salads, dips or side dishes.

Navarrico chickpeas, 700g jar: large, "Castellano" chickpeas are ideal for casseroles, in salads or to make hummus.

Navarrico judión beans, 660g jar: these butter beans are soft and creamy, ideal for making into a smooth puree, using in salads or added late to a slow-cooked meat dish.

Navarrico

El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain’s most fertile regions.

It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.

White bean soup

Ingredients
100g smoked panceta, finely diced
1 medium onion, finely diced
1 stick of celery, finely diced
1 medium carrot, finely diced
1 sprig of rosemary with leaves detached from the stem
1 x clove garlic, finely chopped
1 jar El Navarrico alubias (white haricot beans), rinsed and drained
1 pint of chicken stock
1/4 tsp sweet pimentón
Zest of half a lemon
2 tbsp of North & South olive oil
Squeeze of lemon juice (optional)
Fresh parsley (optional)

Method

  1. Gently soften the panceta in the olive oil in a covered pan for about 5 minutes.
  2. Add the onion, celery, carrot, rosemary and garlic to the panceta and sweat in a heavy saucepan with the lid on.
  3. After about 10 – 15 minutes the carrot should have softened.
  4. Add the drained beans, pimentón, lemon zest and the chicken stock and cook gently for a further 10 minutes or so.
  5. Add salt and pepper to taste.
  6. To serve, add a squeeze of lemon juice to taste. Garnish with parsley, some additional cooked panceta, some coarsely ground black pepper or some olive oil.
  7. To adjust the soup to your desired texture, add stock or water.
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