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    Alubias de Tolosa Stew

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    Total time
    3h 10 mins
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    • For the beans:
    • 500g of dried Tolosa beans or red kidney beans
    • 1.5 litre of fresh water
    • 5 tbsp of extra virgin olive oil
    • 1 large onion, finely chopped
    • Salt
    • For the trimmings:
    • 400g fresh pork ribs, cut into 4 rib racks
    • 200g fresh pork belly
    • 1 litre of chicken stock
    • 200ml white wine
    • Trimmings of the carrot, leek and onion
    • 200g morcilla de Burgos
    • 200g soft cooking chorizo
    • ½ savoy cabbage, finely sliced
    • Extra virgin olive oil
    • 1 garlic clove, finely chopped
    • Whole guindillas to garnish


    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.


    1. In wide sauce pan, place the pork ribs and pork belly with the white wine, chicken stock and trimmings and cook on a low heat for 3 hours. In the last 15 minutes, add the soft chorizo and black pudding in whole pieces to finish cooking.
    2. In a large pan, place the soaked beans, onion, oil and cover with the water. Place on a moderate heat, bring to the boil, lower the heat and simmer for around 2 hours and 30 minutes preventing the liquid from boiling, as it will make the beans break open. Shake the pot now and again to thicken the stew.
    3. Remove all the trimmings, keep the chorizo and black pudding hot, heat a frying pan and fry the pork belly and pork rib on both sides for 3 minutes each until crispy, finish in a pre-heated oven at 180°C/350°F/Gas Mark 4 for 5 minutes.
    4. Place the cabbage in a pan of boiling water with a pinch of salt, cook until tender for 8 to 10 minutes. Heat the olive oil and fry the chopped garlic until slightly brown, stir in the cabbage, mix well and season with salt. Keep hot.
    5. Once the beans are tender, season the beans with salt.
    6. Serve the beans in a large pot with the garlic cabbage, crispy pork belly and rib, black pudding and chorizo and some guindilla peppers to garnish.

    Shop Ingredients

    Basco Fresh Cooking Chorizo Picante 350g


    Rios Morcilla de Burgos


    Senorio de la Mesa 5L


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