Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
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The real deal on this recipe is to use alubias from Tolosa (Tolosako Babarruna). These little red kidney beans are dark purple to black in colour with a white little dot on one side. They grow between mid-May and mid-October, so they are a perfect dish for a cold autumn day. These little ‘black pearls’ have become well known in the Basque country and Spain, being sold in the weekly market of Tolosa since the 12th century. You can also use standard dried red kidney beans but I can assure you that the difference is noticeable.