Cooked just right in our collection of jarred pulses

Jarred pulses have a bad reputation because of the industrial kind: mushy, broken and salty. The jarred pulses in this selection are something else: named varieties, cooked just right in glass jars, from Navarra canneries such as Rosara, La Catedral de Navarra and El Navarrico. Whole, tender and ready for the pot.

Natural or stewed

Natural pulses are the base: cooked only in water and salt, so you can make your stew in fifteen minutes instead of two hours, with no soaking. Stewed pulses are the finished dish: heat and serve.

Choose your pulse

• Chickpeas: the small, buttery pedrosillano from Rosara, La Catedral and El Navarrico, and the lechoso chickpea.
• Pochas: Navarra's fresh white bean, harvested before it dries. Natural or stewed Navarra style.
• Beans: white, plancheta, verdina, Rioja caparrón red bean and the judión, including the one from La Granja.
• Lentils: the pardina, which needs no soaking and does not fall apart.
• Stewed: chickpea cocido, lentil stew, Navarra-style pochas, chickpeas with spinach, verdinas with cuttlefish and beans with confit and foie gras from Etxenike.

Before serving

Rinse the natural ones and add them to the sofrito at the end, so they do not break. You can use the liquid from the jar to thicken the stew.

Add your favourite jars to the basket and receive them in 24-48 hours.