Spanish Tolosna Beans

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: Beans


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Beautiful, red and light brown in color, similar in flavor to the White Aztec. One of the Chef's favorite in the 1998 taste test. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. Spanish Tolosna Bean Soup 1 cup Spanish Tolosana Beans 4 cups water 1 onion, coarsely chopped 1 potato, peeled and cubed 1 carrot, scraped and sliced 1 celery rib, sliced 1 cup sliced green cabbage 28 oz tin chopped tomatoes in juice Salt and pepper to taste Prepare Beans: Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches, cover and leave for 1 hour. Drain, cover with water and cook over medium heat until tender. (Checking for doneness at 20 min.) Prepare Vegetables: In another pan, cook the onion, potato, carrot and celery in the 4 cups of water until tender. Drain, reserving cooking water. Prepare Soup: To beans add the undrained tomatoes and the cabbage. Add cooked vegetables to bean mixture adding reserved cooking water until desired thickness is reached. Add salt and pepper to taste. Reheat and serve piping hot.

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