Best 2 Basque Bean Stew Recipes
Embark on a culinary journey to the heart of Basque Country with our Basque bean stew recipes. Discover the authentic flavors of Spain's beloved "alubias" with a variety of stews that showcase the region's rich culinary heritage. From the traditional alubias con sacramentos, a hearty stew brimming with tender beans, succulent meats, and flavorful vegetables, to the lighter alubias con almejas, where plump beans mingle with briny clams, each recipe promises a unique taste experience.
Delight in the simplicity of alubias con chorizo, where smoky chorizo sausage adds a piquant touch to the stew, or indulge in the richness of alubias con morcilla, where slices of flavorful blood sausage elevate the dish to new heights. Vegetarians will find solace in the delectable alubias con verduras, a vibrant stew bursting with the goodness of fresh vegetables, while those seeking a seafood extravaganza will be captivated by the alubias con gambas, a delightful combination of beans and succulent shrimp.
No matter your preference, our collection of Basque bean stews offers a culinary adventure that will tantalize your taste buds and leave you craving more. Prepare to be transported to the Basque Country with every bite as you savor these authentic and flavorful dishes.
BASQUE BEAN STEW
Number Of Ingredients 12
Steps:
- Soak beans overnight in water. Or, for quick-soak method, add beans to boiling water, boil 2 minutes and let stand 1 hour. Measure soaking liquid and add water to make 4 cups. Cook beans, ham bone or hocks, 2 bay leaves, and onion in reserved liquid about 2 hours or until beans are tender. Drain, reserving liquid. Peel and coarsely dice potatoes and carrots. Cook in bean liquid with garlic, thyme, and 1 bay leaf until tender. Add beans, meat from ham bone, and sausages, thickly sliced. Cook just until heated through. Add salt and pepper to taste. Remove bay leaf. Before serving, sprinkle with chopped parsley.
Nutrition Facts : Nutritional Facts Serves
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.
Tips:
- Soak the beans overnight: This will help to soften them and reduce the cooking time.
- Use a Dutch oven or large pot: This will give the beans plenty of room to cook and prevent them from sticking to the bottom of the pot.
- Add the vegetables and herbs at the right time: The vegetables should be added towards the end of the cooking time so that they don't get overcooked. The herbs should be added at the very end so that their flavor doesn't get lost.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a splash of vinegar or lemon juice to brighten the flavors.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Basque bean stew is a hearty, flavorful, and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. With its simple ingredients and rustic flavor, this stew is sure to become a family favorite.
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