Alubias de Tolosa con Sacramentos is a traditional Basque braise of dark purple beans and cured pork meats cooked separately then combined, where mashing some beans creates a creamy sauce that carries anchovy and sherry notes.
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Soak the dried beans and gammon knuckle overnight separately in cold water.
For the gammon: using a large cast iron casserole, fry the chopped onion in extra virgin olive oil until translucent, then stir in the carrots, celery and garlic.
Rinse the soaked gammon and place it on top of the vegetables. Pour on 2 pints of water.
Bring almost to a boil and scoop off any scum that rises to the surface.
Cover with a lid and transfer to a preheated oven at 150°C. Turn the gammon every hour or so. Cook for about 3 1/2 hours until the knuckle is tender.
Meanwhile, in a separate casserole, gently caramelise a chopped onion in olive oil, stirring continuously without a lid.
When the onion is soft and slightly brown, stir in the garlic and the rinsed beans.
Add 5 dessertspoons of extra virgin olive oil and cover with water (about 1 1/2 pints).
Bring to a simmer and cook on low with the lid on (or in the oven if space allows) for 2–3 hours, stirring occasionally and adding more water if necessary, until the beans are soft and tender.
Once soft, mash a cup of beans or use a stick blender briefly to thicken the sauce.
Season the beans with a squirt of anchovy paste and a splash of sherry vinegar. Set aside with lid on if the meat is not ready.
After the gammon has cooked for about 3 hours, add the pork belly to the casserole for an additional hour.
Add the chorizo and morcilla for the final 15 minutes only.
Optionally stir a spoonful or two of the meat broth into the beans to taste.
Serve the beans with the pork sacraments on top or chopped and stirred in, alongside pickled guindilla peppers and boiled cabbage.
Store beans and meat separately in the fridge for up to 3 days; reheat together gently over low heat or in a 150°C oven for 20–30 minutes, adding water to restore sauce consistency.
cast iron casserole (for gammon) · separate large casserole (for beans) · stick blender (optional, for thickening beans)
Canned beans will break down during the long cooking time and won't give the stew its characteristic texture. Dried Tolosa or turtle beans are essential and must be soaked overnight, then cooked 2–3 hours until tender.
The gammon and pork take 3–4 hours to tenderize at 150°C, while beans need 2–3 hours at a simmer. Cooking them together risks mushy beans or undercooked meat. They're combined at the end to preserve both textures.
Yes. Cook both components fully, cool, and refrigerate for up to 3 days separately. Reheat the beans and meat gently over low heat or in a 150°C oven for 20–30 minutes, stirring occasionally and adding water if needed.
Continue cooking and check every 30 minutes; very old dried beans may take closer to 3 hours. Ensure the water level stays above the beans and the heat remains low. Do not add salt until the beans are fully soft, as salt can toughen them.
Yes. It adds umami depth typical of this dish. Use a small squirt (about 1 teaspoon); it won't taste fishy but will enrich the broth. No direct substitute replicates its role.
