Tolosa kidney beans (babarrunak) is an iconic Basque dish of slow-cooked beans layered with pork ribs, bacon, chorizo, and black pudding, then served with fiery Ibarra hot peppers. This traditional one-pot meal combines tender legumes with cured and fresh pork in a deeply flavored broth.
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Leave the beans to soak the day before.
Cook the ribs and bacon with water and a pinch of salt for 30 minutes in the pressure cooker. Drain and set aside.
Cook the black pudding and chorizo in a separate pot in water with a pinch of salt for 40 minutes at slow heat.
Chop the onion, green pepper and leek and lightly fry in the pressure cooker with a little olive oil.
Drain and add the beans. Cover with water, season and close, allowing 30 minutes cooking time.
Serve the beans with their sacred ingredients (ribs, bacon, chorizo, black pudding). Serve with Ibarra hot peppers as accompaniment.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to restore broth consistency.
pressure cooker · separate pot for black pudding and chorizo
Yes. Soak beans overnight, then simmer all ingredients in a regular pot for 1.5–2 hours until beans are tender, keeping them covered with water throughout.
Ibarra peppers are small, spicy red peppers from the Basque region. Look for them in Spanish specialty shops, or substitute fresh cayenne peppers or dried guindilla peppers.
Tolosa or Alava pinto beans are traditional; pintos or kidney beans work as alternatives, though flavor and texture will differ slightly.
Beans should be tender enough to break easily between your fingers but still hold their shape. Do not overcook or they will fall apart.
Yes. Prepare up to 3 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water if needed.
