This classic Basque dish, which means “beans from Tolosa” in Spanish, celebrates the delicious Tolosa bean. These eponymous beans are so highly regarded that the city has a weeklong festival each year to celebrate them. Tolosa beans can be hard to find, but we encourage you to use them if you can find them. Black beans are a suitable replacement for Tolosa beans, but will not have the same sweet delicate flavor. Read more about chorizo here.
Alubias de Tolosa
- 2 oz pancetta or pork belly, chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, thinly sliced
- 2 (14.5 oz) cans of black beans, drained and rinsed or 8 oz dried Tolosa beans soaked overnight and then boiled for 10 minutes
- 2 cups chicken broth
- 4 links of Spanish chorizo, about 12 oz total
1) Stir pancetta, onion, and garlic together in a Suvie pan. Insert pan into your Suvie and broil for 10 minutes, stirring occasionally.
2 ) Remove pan from your Suvie and add the black beans, chicken broth, and chorizo. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
3) Remove pan from your Suvie, transfer chorizo to a cutting board and cut in half. Stir beans to reincorporate and then divide between bowls, seasoning to taste with salt and pepper. Divide chorizo between bowls and serve.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.
Nutritional Information per serving (4 servings per recipe): Calories 540, Total Fat 19g, Total Carbohydrates 65g, Total Sodium 640mg, Total Protein 45g