Alubias Rojas de Tolosa is a centuries-old Basque stew built on protected-designation Alubias Rojas Tolosarras beans simmered with salt pork, chorizo, and morcilla, then paired with garlicky cabbage and pickled guindillas. It's a complete one-pot meal that showcases the creamy texture of these rare Spanish beans and the layered curing flavors of Basque cured meats.
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Rinse the beans in a colander under cold running water. Place in a bowl, add water to cover by 2 inches, and let soak for at least 8 hours or up to overnight.
Drain the beans, place in a stockpot, and add water to cover by 1 inch. Add 2 tablespoons of the olive oil, the onion, and the salt pork and bring to a boil over high heat.
Decrease the heat to medium-low and cook, uncovered, at a gentle boil, stirring occasionally.
After the beans have cooked for 1 hour, add the chorizos. Add warm water if needed to keep the beans covered, and continue to boil gently for 1 hour longer, or until the beans are tender.
Meanwhile, in a saucepan, bring the 6 cups water to a boil over high heat. Salt the water lightly, add the cabbage, and cook for about 20 minutes, or until the cabbage has lost its volume.
Decrease the heat to medium, add the morcillas, and cook for 20 minutes longer, or until the morcillas are fork-tender. Lift the sausages from the pot and keep them warm on a serving platter.
Drain the cabbage, squeezing it thoroughly to eliminate any excess liquid.
In a sauté pan, heat the remaining 4 tablespoons olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes, or until golden. Add the cabbage and turn several times in the oil and garlic to heat through and blend the flavors. Transfer the cabbage to a serving platter and keep warm.
When the beans are tender, remove the chorizos and salt pork to the platter holding the morcillas. Slice the sausages and salt pork into 2-inch pieces.
Transfer the beans to a warmed serving bowl and place on the table along with the platter of sausages and salt pork and the platter of cabbage. Offer the guindillas on the side.
Store cooled beans and meats in their broth in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed.
Yes, the recipe notes regular red kidney beans as a substitute, though Alubias Rojas Tolosarras have a creamier texture and more delicate flavor. Cooking time may vary slightly depending on bean age and size.
Soak for at least 8 hours or up to overnight in water covering them by 2 inches. This hydrates the beans evenly and reduces cooking time.
Approximately 2 hours of gentle boiling for the beans (1 hour before adding chorizo, 1 hour after), plus 40 minutes for the cabbage and morcilla cooked separately.
Yes. Refrigerate the cooked beans and meats in their broth for up to 4 days. Reheat gently on the stovetop before serving with freshly prepared or reheated cabbage.
Guindillas are available in Spanish specialty shops, online Spanish grocers, and some well-stocked supermarkets in the international or condiment aisle. They are a traditional Basque accompaniment and difficult to substitute authentically.
