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TOLOSA BLACK BEAN STEW

This is a classic basque recipe, often cooked in Txokos (gastronomical societies), it's heartwarming and perfect for the cold weather. As with other bean stews, they get better if cooked from the previous day. They are usually served with guindilla chillies on the side. 
READY IN

2 hours

COOKING TIME

1.5 to 2 hours

PREP TIME

24 hours

SERVES

4-5 people

ingredients

  • 400g Tolosa beans (soaked overnight)
IN STOCK
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 1 Italian green pepper
  • 1 carrot, peeled
  • 1 whole compango pack of chorizo, morcilla and panceta
IN STOCK
  • 1 tsp unsmoked sweet paprika
IN STOCK
  • 2 bay leaves
  • Salt and pepper (to taste)
  • 1 small cayenne pepper for extra heat (optional)
  • A splash of extra virgin olive oil (EVOO)
IN STOCK
  • 1.2L water (approx. 3x the volume of beans)

Method:

Prepare the pot

  1. Place the soaked beans in a large pot.
  2. Add the onion, garlic, green pepper, and carrot in large chunks. (These will be blended later.)
  3. Add the chorizo, morcilla, and panceta whole.
  4. Sprinkle in the sweet paprika, bay leaves, salt, and pepper.
  5. If you like a bit of heat, throw in a small cayenne pepper.
  6. Drizzle a splash of EVOO over everything.
  7. Pour enough water to cover the ingredients by about three fingers (roughly 1.2L for 400g of beans).

Cook the stew

  1. Bring to a boil over high heat, then skim off any foam on the surface.
  2. Then lower to medium heat and maintain a very gentle simmer. This is crucial to prevent the beans from breaking.
  3. Avoid stirring; instead, gently shake the pot if needed.

Check the beans

  1. Let the stew simmer for about 1.5 to 2 hours, checking to ensure the beans are tender.

Blend the vegetables

  1. Once the beans are cooked, remove the onion, garlic, green pepper, and carrot and blend them with a bit of broth until smooth.

Combine and serve

  1. Stir the blended vegetable puree back into the stew carefully to avoid breaking the beans.
  2. Slice the meats into portions before serving.

ingredients

  • 400g Tolosa beans (soaked overnight)
(each)
IN STOCK
  • 1 onion, quartered
  • 4 cloves garlic, peeled
  • 1 Italian green pepper
  • 1 carrot, peeled
  • 1 whole compango pack of chorizo, morcilla and panceta
IN STOCK
  • 1 tsp unsmoked sweet paprika
IN STOCK
  • 2 bay leaves
  • Salt and pepper (to taste)
  • 1 small cayenne pepper for extra heat (optional)
  • A splash of extra virgin olive oil (EVOO)
IN STOCK
  • 1.2L water (approx. 3x the volume of beans)

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