Alubias de Tolosa is a hearty Basque black bean stew built on slow-simmered Tolosan beans, smoked chorizo, morcilla, and pork belly. The broth thickens as the beans break down, creating a rich, savory one-pot meal that epitomizes Spanish comfort cooking.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Soak the Alubias de Tolosa beans in cold water overnight.
Drain the beans and place them in a large pot. Cover with fresh cold water.
Add the onion, head of garlic, and olive oil to the pot.
Bring to the boil, then reduce to a simmer. Skim off any foam that rises to the surface.
Add the pork belly or panceta to the pot and continue to simmer gently.
After about 1 hour, add the chorizo and morcilla to the pot.
Continue to cook on a low heat for a further 30–45 minutes until the beans are tender and the broth has thickened.
Season with salt to taste.
Remove the meats and slice them. Serve the beans in a bowl with the sliced meats on the side.
Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding water if the broth has thickened too much.
Regular black beans will work but lack the creamy texture and subtle earthiness of Tolosan beans. If substituting, reduce simmering time by 15–20 minutes and monitor doneness closely.
Overnight soaking softens the beans, reduces cooking time, and helps prevent digestive discomfort by breaking down oligosaccharides.
Yes. Soak beans overnight, drain, then add all ingredients to the slow cooker on low for 6–8 hours, adding chorizo and morcilla in the last 45 minutes.
Morcilla is Spanish blood sausage. Find it at Spanish delis, specialty butchers, or online. If unavailable, omit it or substitute extra chorizo.
Beans are ready when they break easily under a fork but still hold their shape. Cooking typically takes 1 hour 30–2 hours total, depending on bean age and water hardness.
