Beans from Tolosa | Basque Cuisine typical dishes and tapas recipes | Tourism Euskadi
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Gastronomy

Typical dishes and pintxos in the Basque Country

Kidney beans with their 'sacred ingredients'

Preparation:

Leave the beans to soak the day before. Cook the ribs and bacon with water and a pinch of salt for 30 minutes in the pressure cooker. Drain and set aside. Cook the black pudding and chorizo in a separate pot in water with a pinch of salt for 40 minutes at slow heat. Chop the onion, green pepper and leek and lightly fry in the pressure cooker with a little olive oil. Drain and add the beans. Cover with water, season and close, allowing 30 minutes cooking time. The beans are then served with their sacred ingredients. The hot Ibarra peppers are the ideal accompaniment.

Ingredients

300 g of Tolosa beans or Alava pinto beans 200 g of pork ribs 100 g bacon 150 g chorizo 1 black pudding made with onions 1 onion 1 green pepper 1 leek 2 cloves garlic Ibarra hot peppers Olive oil Salt

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