Tolosa Black Beans Spanish Recipe

Tolosa Black Beans Spanish Recipe

Ingredients

• 2 cups tolosa beans (black beans from the Basque country)
• 1 bay leaf
• 4 tablespoons Spanish extra-virgin olive oil
• 1 pound pork spare ribs, separated
• ¼ pound smoked bacon
• 1 medium Spanish onion, minced
• 4 garlic cloves, minced
• ½ head savoy cabbage, cut in half and leaves separated
• sea salt to taste

Method

1. The day before you plan to cook the stew, place the beans in a bowl and cover with cold water
2. Soak the beans overnight at room temperature
3. The next day, drain and rinse the beans
4. Put the beans and bay leaf into a medium pot, cover with water, and bring to a boil over medium-high heat
5. Once foam appears, remove the pot from the heat and skim off the foam
6. Heat the olive oil in a large pot or casserole dish over medium-high heat
7. Add the ribs and cook until browned on both sides
8. Add the bacon and onion, and cook, stirring, for 3 minutes
9. Add the garlic and saute until golden, about 5 minutes
10. Add the drained beans and enough water to cover the meat and beans
11. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the beans are tender and cooked through
12. Add the cabbage leaves and continue to cook for 30 minutes
13. Season to taste with salt
14. Discard the bay leaf
15. To serve, remove the bacon, ribs, and cabbage from the pot and cut into small pieces
16. Divide the beans among shallow soup bowls and serve the meats and cabbage on small side plates

Full List of Spanish Recipes
Full List of Black-Bean Recipes