Alubias de Tolosa

Name: Alubias de Tolosa (Basque Black Bean Stew)
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 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

Alubias de Tolosa is an iconic Basque stew featuring tender black beans, Spanish chorizo, and pancetta simmered together in a savory broth. This rustic one-pot dish honors the prized Tolosa bean, celebrated annually at a regional festival.

🌍Spanish 🏷️Basque 🏷️Tolosa beans 🏷️Black beans 🏷️Chorizo 🏷️Pancetta

Total

3h 25m

Servings

4

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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

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Instructions

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.
3
Bottom Zone: Slow Cook Low for 2 hours
4
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.

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Tips & Notes

Pro tips

If using dried Tolosa beans, soak overnight and boil for exactly 10 minutes before adding to the stew to prevent them from becoming mushy during the final simmer.
Render the pancetta over medium heat first to release its fat, which becomes the flavor base for the onion and garlic—don't skip this step.
Slice chorizo into thick rounds and add it toward the end of cooking so it retains its shape and doesn't break apart into the broth.
Taste and season after the beans are fully tender, as salt can toughen beans if added too early.

Substitutions

Tolosa beans → black beans (no texture difference; black beans are more widely available)
Pancetta → Spanish bacon or jamón ibérico (maintains smokiness and authenticity)
Chicken broth → vegetable broth (for a lighter version, though chicken broth is traditional)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, thinning with additional broth if needed.

Common Questions

Can I use canned black beans instead of Tolosa beans?

Yes. Canned black beans are a practical substitute and cook in the same time. Drain and rinse them before adding to the broth.

What type of Spanish chorizo should I use?

Use fresh chorizo links (chorizo fresco), not cured chorizo. Fresh chorizo softens and releases flavor as it cooks into the beans.

Can I make this ahead?

Yes. This stew improves overnight as flavors meld. Refrigerate for up to 3 days. Reheat gently on the stovetop, adding broth if it thickens too much.

How do I know when the beans are done?

Beans should be tender and break easily when pressed, but not mushy. If using dried beans, test after the initial 10-minute boil and before adding to the stew.