Which legumes do you work with most ?
First of all, beans, using four main varieties: the Emerson (or pressed bean), the Navy, the Black bean and the Pinto bean. We also work with other kinds of beans whether on request or according to the season, like the Red Kidney in summer which is perfect for making salads. We also use chickpeas a lot, in preference the Wala-Wala variety. As far as lentils are concerned, we have selected three types which cover all our requirements: the Salamanca, which is very large, the Albacete, which looks very much like the regular American lentil, and naturally the Pardina, which is extremely popular. As for the origins of our legumes, 20% are from national sources and 80% from America, which we rate highly for their excellent value for money and the fact that the varieties are constantly being improved upon.
Which is your favourite legume ?
Coloured beans, especially the dark or light red kidney beans, the cranberries. Not just for their appearance, which I find really appealing and which make for more attractive-looking dishes, but also for their flavour. They stand up very well to the cooking process, they don't peel and they offer excellent value for money. As far as lentils are concerned, the Pardina. It's smaller, more contemporary, easier to digest and gives dishes a refined look. I do realise that these are not the most common varieties and it can be difficult to persuade people to try them, but it's always worth it in the end.
Generally speaking, I have to say that all the legumes we receive are very clean and well-selected and that the quality-price ratio is very good.
What dishes do you prepare ?
We cook more than 40 different dishes which we rotate so that our clients don't get bored and can appreciate the versatility of legumes. Our dishes follow the seasons. In winter our chickpeas with spinach, raisins and pine-nuts are very popular, as well as our chickpeas with tripe. In summer, we make the typical Catalan Empedrat, with cod and white haricot beans, as well as chickpea salads and Navy bean vinaigrette, which are light, refreshing dishes. We also make up plates of mixed beans such as haricot, black and red kidney beans, because the colour is so attractive and this dish really stands out on the stall.
