Pulses, Beans and Vegetables

Tolosana round black beans are originally from the Basque country, though our 2024 harvest is from Castilla y Leon. The name comes from the market town of Tolosa where local folk have bought and sold these medium, round and dark little pearls for centuries. Its cultivation is now more extended as its appreciation grows.  View recipe. Harvested in Autumn 2024 Find out some cooking tips and tricks from Monika here

Our Catalan White Hooked Beans or Fesol del Ganxet are grown by Ramon Viura in the coastal mountains of Catalonia. These new season beans were harvested in Autumn 2024 and their freshness means they only need simple cooking. Serve with a fresh tomato dressing  or with grilled butifarra or toulouse sausages. They can also be served with a lamb roast, see recipe here. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Spanish dry Lechoso chickpeas packed in a cloth sack. These large chickpeas are called lechoso for their creamy texture and slightly milky taste. A versatile and tasty pulse. Use these chickpeas to prepare a chorizo, chickpea and romesco eggs stew or a Mountain Stew. If looking for a cold dish, go for a saffron hummus. Find out some cooking tips and tricks from Monika here

Spanish dry Pardina lentils packed in a cloth sack. A small, firm brownish-green lentil, similar to the Puy variety, which holds its shape well when cooked. A versatile pulse that is excellent both hot and cold. Use these lentils to prepare stews with your favourite protein, from iberico meat to octopus or cod. Octopus and lentil salad recipe by Giovanna Ryan. If looking for a cold dish, go for a lentil salad with piquillo peppers and anchovies or any other accompaniments. Find out some cooking tips and tricks from Monika here

Spanish dry riñón beans packed in a cloth sack. Similar to a cannellini bean, these medium sized, white kidney beans have a dense texture which is well suited to use with full flavoured ingredients. Use this beans to prepare pan fried white beans with black pudding and swiss chard. If looking for a cold dish, go for a beans and salt cod salad.

Medium size nutty chickpeas cultivated around the town of Fuentesaúco in the province of Zamora. The Fuentesaúco Chickpea is characterized by a medium to large size, with a creamy colour, its beak is curved and pronounced and its skin has an intermediate roughness. After cooking, the chickpeas remain intact, the skin is soft and smooth, the albumen very buttery and uniform, the flavour it provides on the palate being very pleasant. Soak for 12 hours in cold water. Drain and rinse with fresh water. COOKING TIME Pressure cooker 30 - 35 min Hob 130 - 150 min  

Dry butter beans packed in a cloth sack. Large, highly absorbent white beans with a thin skin and a soft, melting texture. They are highly versatile, and are excellent in both hot and cold dishes. Use these Judion beans to prepare a crab and butter beans stew. If looking for a cold dish, go for a charred octopus, piquillo peppers and butter bean salad. Find out some cooking tips and tricks from Monika here

These small, finger sized, peppers were brought to Spain from Mexico by returning conquistadores and first cultivated in a Galician monastery, where they became known as Pimientos de Padron. They have now become a popular tapa in Spain, served fried and sprinkled with salt; they taste fresh and mild with an occasional spicy pepper providing an exciting contrast!

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled over an open fire and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. See here how to prepare your own Calçotada.

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. Our specially priced kit includes 1 bunch of calçots and two jars of Brindisa romesco sauce, just the right amount to serve them with.  Full contents list: 1 x 25 Calçots 2 x Brindisa Romesco sauce, 200g jar (contains milk, nuts and gluten) See here how to prepare your own Calçotada.

Cooked lechoso chickpeas. These chickpeas are delicious in brothy soups and vegetable stews. They are also a perfect addition to any pasta or rice dishes and the perfect chickpeas to make an incredible creamy hummus. Taste profile: Creamy large pearly chickpeas, these chickpeas are nutty, with a delicate earthy and buttery flavour.