Alubias de tolosa

Alubias de tolosa

At the table

By
From
Basque
Serves
4-6
Photographer
Laura Edwards

These beans can be served as a starter or together with some vegetables, pork or cabbage. For me, just a plate of them with some guindillas de Ibarra in vinegar makes me very happy. This recipe is the traditional one and was given to me by a farmer in Ordiza market. He was very clear about telling me that the beans must be cooked slowly over a very low heat!

Normally in Tolosa they don’t soak the beans in water the day before. The sauce from these beans is really rich and thick and it will be even thicker if you cook the beans the day before.

Ingredients

Quantity Ingredient
500g alubias de tolosa or turtle beans
1 small onion, finely chopped
5 tablespoons olive oil
sea salt

Method

  1. Put all of the ingredients in a large saucepan with 1.5 litres of water (but don’t add any salt at this stage).
  2. Bring slowly to the boil and cook for 10 minutes, then reduce the heat right down and cook very gently for 2 hours. When the beans are almost ready, add some salt and keep cooking slowly until they are tender but still holding their shape and the sauce is really thick.
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