Alubias de Tolosa (Tolosa beans)

Name: Alubias de Tolosa (Tolosa beans)
Cook time: 180 min
Total time: 180 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 500g Dried Tolosa Beans (Alubia de Tolosa); 1 Onion, large; 1 Green Bell Peppers; 2 cloves of Garlic; 2 tbsp Olive Oil; 1.8 l Water; 2 Spanish Chorizos, links; 1 1/2 Morcilla de Cebollas; 200g Panceta, in one piece

Alubias de Tolosa is a hearty Basque bean stew built around the dark, nutty Tolosa bean and a medley of smoky pork products. Slow-simmered until the beans are meltingly tender, it’s finished with a touch of piquant guindilla and served with crusty bread to mop up the rich, savory broth. Rustic, comforting, and full of deep, layered flavors—perfect for a cold night or a leisurely family meal.

Alubias de Tolosa is a hearty Basque bean stew built around the dark, nutty Tolosa bean and a medley of smoky pork products. Slow-... Show more

es-pv Traditional Basque Recipe

Health Grade

A+ · Excellent

Rating

4.4

Time

3 hrs

Price

2,74 €

Calories

985 kcal

healthy

one pot

gluten free

high protein

Method

Soak the beans

Pick through the Tolosa beans, rinse them, and cover them with plenty of water. Leave them to soak overnight, about 8 to 12 hours, so they cook evenly and stay creamy.

Prep the aromatics

Peel the large onion and cut it into quarters. Halve the green bell pepper, remove the seeds, and cut it into large pieces. Lightly smash the garlic cloves with the flat side of a knife so they release their flavor without disappearing into the broth.

Simmer the beans

Drain the beans and put them in a heavy pot with the onion, green pepper, garlic, and olive oil. Cover with fresh water by a few centimeters, bring it up slowly to a boil, and skim off any foam. Lower the heat to a bare simmer and cook for 2 to 2 1/2 hours, adding a little more water if the beans start to peek above the liquid. Stir as little as possible; instead, gently shake the pot now and then so the beans stay whole.

Cook the sacramentos

Meanwhile, put the Spanish chorizo (links), morcilla de cebolla, and panceta in another saucepan, cover with water, and simmer gently for 20 to 25 minutes until the panceta is tender and the sausages are heated through. Lift them out carefully and keep them warm.

Serve the stew

When the beans are silky and the broth is thick, mash a few beans against the side of the pot if you want a creamier texture. Remove the onion and pepper pieces if you prefer a smoother stew, then ladle the beans into warm bowls. Slice the chorizo, morcilla, and panceta into generous pieces and arrange them on top or alongside, with plenty of broth.