RED BEANS OF TOLOSA STEW
_Alubias de Tolosa_ _**Editor's Note:** This recipe, introductory text, and author's tips are excerpted from Marina Chang's book_ Tastes of the Pyrenees, Classic and Modern_. We've also added some tips of our own below._ _ For a complete guide to Basque cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/basque/intro. html)._ Beans have long been an important diet component from Asturias (_fabada asturiana_) to Toulouse (_cassoulet_). They are easily stored and in centuries past could enable a rural family to eat well during winter. Tolosa is a Basque town in Guipúzcoa, Spain, near the French border and San Sebastián. Known for manufacturing the familiar Basque berets, on Saturdays it also hosts a colorful farmers' market in the village square where visitors can sample local produce. Red beans of Tolosa are often referred to as black beans, and their cultivation is concentrated primarily in Guipúzcoa. The Basque consider this bean variety to be the best tasting that can be had. Tolosa has long been famous for its stews made of these local red beans. Periodically, the area's chefs have contests to vie for the recognition of preparing the best. As with many widely made classic dishes, the recipe for _alubias de Tolosa_ will vary with each Basque cook; however, this version is fairly representative. The town of Gernika also lays claim to having outstanding beans for this recipe. This dish is often served with pickled guindillas, a pencil-thin, regional, spicy green pepper.
Provided by Marina Chang
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place beans in a large bowl or pot and fill with water at least 2 inches past the top of beans. Soak overnight. Drain and rinse. Place in a pot, adding enough water to cover beans. Boil until a foam rises to the top. Remove from heat, and pour off foamy top liquid.
- Heat olive oil in a large pot or casserole dish over medium-high heat. Quickly brown the surface of the ribs. Add salt pork or bacon, and onion, stirring quickly for 3 minutes. Add garlic, and sauté until garlic begins to turn a straw color. Pour in beans and add enough water to cover all. Cover and simmer on low heat for 1 to 1 1/2 hours, stirring occasionally, until beans are cooked through and centers are no longer tough.
- Add chorizo and continue to cook for 30 minutes. At this time, cook the morcilla separately in a pan with just enough water for them to simmer, and cook, covered, for 30 minutes.
- When the beans are done, season with salt and pepper, if needed. Just prior to serving, remove and cut into sections, pork ribs, salt pork/ bacon, and chorizo sausages, if whole. Also cut morcilla sausage into sections.
- Serve the beans, including a piece of pork rib, chorizo, and some morcilla in each serving.
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