Alubia, known in Turkish as horoz fasulye, is a large, plump white bean with a creamy texture and mild flavour that readily takes on the taste of whatever it is cooked with. The transparent 500 g bag lets you see the whole, evenly sized beans before you buy.
These are the beans for classic kuru fasulye, the slow-cooked Turkish white bean stew made with onion, tomato or pepper paste and often served with rice and pickles. They are equally good in soups, in oven-baked casseroles, or boiled and dressed with olive oil, lemon, onion and parsley as the salad known as fasulye piyazı. Rinse the beans and soak them in plenty of cold water overnight, discard the soaking water, then simmer in fresh water until completely tender, which usually takes about an hour depending on the age of the beans. Add salt toward the end of cooking.
Keep the bag tightly closed in a cool, dry cupboard away from moisture and sunlight, and use dried beans within a reasonable time for the best texture.