Monika's Rare Pulse Club

Monika’s Rare Pulse Club is a bi-monthly subscription to rare Spanish heirloom pulses. Each box is curated in small batches from specialist producers, with clear cooking guidance and recipes designed to let the pulses shine. If you’re looking for rare beans, Spanish heirloom pulses, or a bean subscription with genuine provenance, you’re in the right place.

Garrofón 

A defining ingredient of Valencian cuisine, the garrofón is inseparable from the tradition of authentic paella. Cultivated in the sunlit fields surrounding Valencia, these strikingly large, flat white beans thrive in the Mediterranean climate, shaped by coastal breezes and careful irrigation. Their soft yet structured texture allows them to absorb flavour while maintaining their character in the dish. Mild, velvety, and gently creamy, garrofón beans bring a subtle vegetal sweetness that complements rather than overpowers surrounding ingredients. Whether folded into paella, slow-cooked rice dishes, or delicate stews, they lend warmth, softness, and quiet depth to every preparation. 

Alubia Amarilla Canaria 

Traditionally associated with the Canary Islands and also cultivated in regions such as León, Salamanca, and Asturias, the Alubia Amarilla Canaria is celebrated for its refinement and delicacy. These small, pale-yellow beans possess a thin skin and smooth texture that becomes exceptionally tender when cooked. Their flavour is subtle and elegant, with a light, almost melting mouthfeel that brings softness without heaviness. Best prepared gently, they are particularly suited to light broths, simple stews, and understated dishes where their delicate character can take centre stage. Finished with olive oil, soft herbs, or mild aromatics, they offer a quiet sophistication that feels both comforting and refined. 

Garbanzo de Escacena 

Grown in the fertile plains of Campo de Tejada, between Huelva and Sevilla, the Garbanzo de Escacena is a chickpea deeply rooted in Andalusian culinary tradition. Nurtured by a climate of gentle spring rains and long dry summers, it develops slowly and evenly, resulting in exceptional texture and flavour. Large and pale with delicate ridges and a tender skin, these chickpeas are prized for the rich, velvety broth they create during cooking. Once simmered, they become deeply creamy and comforting, with a full-bodied texture that enriches stews, broths, and slow-cooked dishes. Their natural richness shines beautifully alongside aromatic vegetables, olive oil, garlic, or cured meats. 

They’re rare because they’re grown by small Spanish producers in limited quantities, often in specific regions where local soils and microclimates shape flavour, which makes them genuinely difficult to source. Many of these pulses are almost impossible to find in the UK. We select them for taste and character first, prioritising varieties with silky creaminess, delicate skins, and deep, savoury flavour.

Not at all - and that’s what we want to embrace with this box. We’ve built Monika’s Rare Pulse Club to help more people cook beans from dry, and to prove that it’s far simpler than it sounds. Most of our pulses are dried beans, lentils and chickpeas that cook beautifully with a few straightforward steps. Inside each box, you’ll find clear cards with soaking guidance (when needed), timings, and texture tips, plus recipes designed to make the process feel easy and rewarding. If you’ve been searching for how to cook dried beans or the best beans for stews, salads and broths, this is a brilliant place to start.