Best 6 The Best Basque Beans Recipes
In the heart of Basque Country, a region straddling the border of France and Spain, lies a culinary gem that has captured the hearts of food enthusiasts worldwide: Basque beans. These hearty, comforting stews showcase the Basque people's love for simple, yet flavorful dishes. Discover three authentic Basque bean recipes that will transport you to the vibrant streets of San Sebastián or Bilbao. Immerse yourself in the culinary traditions of the Basque Country as we explore these delectable stews, each with its unique character and charm. From the classic Alubias con Almejas, featuring succulent clams and tender beans, to the hearty Alubias con Chorizo, bursting with smoky chorizo and paprika, to the vegetarian-friendly Alubias con Verduras, brimming with fresh vegetables and aromatic herbs. Get ready to embark on a culinary journey that celebrates the Basque Country's rich culinary heritage.
Let's cook with our recipes!
BASQUE-STYLE BEANS RECIPE
These Basque-style simmered beans from Wool Growers in Bakersfield are full of flavor from rendered salt pork.
Provided by Noelle Carter
Categories STOVETOP, MAINS, STEWS/BRAISES, HEALTHY, SIDES
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Sort and wash the beans, then place them in a small, heavy-bottom pot or Dutch oven. Add enough water to cover the beans by 2 inches. Bring to a boil over high heat, then reduce the heat to a gentle simmer and cook, loosely covered, until the beans are tender, 1 1/2 to 2 hours. Stir the beans occasionally and check the water level, adding additional water as needed to keep the beans moist as they cook.
- While the beans are cooking, cook the salt pork in a frying pan until the fat is rendered and the pork is cooked, 6 to 8 minutes, stirring constantly. Remove and reserve the salt pork, leaving the fat in the pan. Add the chopped onion and garlic to the pan and cook over gentle heat until the onion is translucent, stirring occasionally, 4 to 6 minutes.
- When the beans are tender, stir in the cooked salt pork, onions, garlic, parsley, tomato sauce, thyme and red pepper flakes. Taste and add 1 1/2 teaspoons salt and one-half teaspoon pepper, or to taste. Bring the mixture back to a simmer and cook a few minutes to marry the flavors. This makes about 1 1/2 quarts beans, which will keep, covered and refrigerated, up to 1 week. The flavors will improve with time.
BASIC BASQUE BEANS
This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.
Provided by littlebasque
Categories Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
- Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
- Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.
THE BEST BASQUE BEANS
Make and share this The Best Basque Beans recipe from Food.com.
Provided by CJAY8248
Categories Beans
Time 3h10m
Yield 1 pot beans, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.
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.
BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC
Provided by Susan Herrmann Loomis
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams
BASQUE BEANS RECIPE - (4.3/5)
Provided by jeaklor
Number Of Ingredients 10
Steps:
- In an 8 quart heavy pot, put beans and at least twice as much water. Cover and bring to boil. Turn off heat and let sit for 1 hour. Drain the beans and return to the pot. Add remaining ingredients except for the chorizo, salt and pepper. Bring to boil and simmer for 1 hour. Add chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will thicken a bit. Taste to see if it needs salt and pepper.
Tips:
- Choose high-quality beans: Look for beans that are plump and free of wrinkles or blemishes. Avoid beans that are cracked or split, as these may break down during cooking.
- Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce their cooking time. This step is especially important for larger beans, such as Great Northern beans or lima beans.
- Use a flavorful cooking liquid: The cooking liquid is a key component of Basque beans, so be sure to use a flavorful broth or stock. You can also add herbs, spices, and vegetables to the cooking liquid to enhance the flavor.
- Cook the beans until they are tender: Basque beans should be cooked until they are tender but still hold their shape. Overcooked beans will be mushy and bland.
- Season the beans to taste: Once the beans are cooked, season them to taste with salt, pepper, and other desired seasonings. You can also add a dollop of butter or olive oil for extra richness.
Conclusion:
Basque beans are a delicious and versatile dish that can be enjoyed on their own or as a side dish. They are also a great source of protein, fiber, and vitamins. With a little planning and effort, you can easily make Basque beans at home using the tips and recipes provided in this article. So next time you're looking for a hearty and flavorful meal, give Basque beans a try!
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