Alubias de Tolosa Stew

3h 10 mins

4 people

Prep Time

10 mins

Cook Time

Total Time

3h 10 mins

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 12^th century. You can also use standard dried red kidney beans but I can assure you that the difference is noticeable.

Ingredients
Method

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

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.
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.
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.
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.
Once the beans are tender, season the beans with salt.
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.

Ingredients

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

Method

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.
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.
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.
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.
Once the beans are tender, season the beans with salt.
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.

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Senorio de la Mesa

£35.00
Agina Guindilla Peppers Small
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£4.25
Basco Fresh Cooking Chorizo Picante
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£3.50
Morcilla de Burgos Rios

£2.95

Chef's Profile

Javier De La Hormaza

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.

Twitter: @bascofinefoods
Instagram: @mrbasco