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Dense, creamy butter beans with a gently vegetal flavour and hints of mushroom. Chosen for their impressive size and naturally silky texture, these Judión beans are cooked with just water and salt to maintain their structure and delicate flavour. Their quality and creaminess are rarely seen in tinned pulses. Excellent in soups, stews, braises, roasted meat dishes, hearty sides, vibrant salads or simply drizzled with Perelló extra virgin olive oil. 

Generously sized, beautifully creamy chickpeas with a lightly nutty, earthy flavour. Perelló selects premium Lechoso chickpeas, known for their large size, pearly sheen and exceptional texture. Cooked simply with water and salt to preserve their shape and natural flavour. The result is a tender, firm chickpea that stands head and shoulders above anything else you’ll find in a tin. Perfect for brothy soups, vegetable stews, pasta and rice dishes, or blending into a smooth and creamy hummus. 

As seen on "Nigella: At My Table - Christmas" on BBC Two These large, "Castellano" chickpeas are processed in Navarra before being put into jars. Cooked beautifully so that they retain some bite, whilst being tender and moist, they are remarkably versatile and ideal for casseroles, in salads or to make hummus. An excellent product if you want to make real fast food.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Small, firm greenish brown lentils from Leon are processed in Navarra before being put into jars or cans. Cooked so that they retain a little bit of texture, the lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river. Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture. Delicious with clams or monkfish. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g

Tolosana black beans cooked to exactly the right texture, ready to eat. They are originally from the town of Tolosa in the Basque Country. They are preserved in the same liquid they were cooked in, keeping all the flavour and characteristic reddish black colour. Use the aquafaba (liquid) for cooking and thickening sauces. They are creamy and melting which makes them perfect for use in stews with Morcilla or Chorizo, in salads or side dishes. An excellent product if you want to make real fast food. Try serving with hot guindilla chillis to contrast to the creaminess of the bean. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled by hand. The strips are a byproduct of the peeling and their flavour is intense, sweet and mildly piquant.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Super versatile. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chilli. Grown in the Lodosa DOP in Navarra these piquillo peppers are roasted and then peeled by hand.  The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant.

Potent sweetness. Crimson red. Flamed then hand peeled and packed. Great impact in any dish. Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown and packed in Navarra, these piquillo peppers are roasted and then peeled and packed by hand in their own juices. The strips are a by-product of the peeling and their flavour is intense, sweet and mildly piquant.