Extending That Pot of Pozole
Some Bad Press for Diana Kennedy and Her Response

Alubia Blanca

Have you tried these yet? They're part of the Rancho Gordo-Xoxoc Project and they're that rare bean that makes you sit up and take notice the minute you taste them.

Alubia_blanca

Even though they come from Mexico, when cooked with mirepoix and olive oil, you would swear you're in Tuscany. You can replace any small white bean and come out a winner. I think they're even better than the elusuve Zolfino bean. Try a classic fagioli all'uccelletto and I think you'll be hooked, too.

 

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