Alubias de Tolosa is a traditional Basque stew of slow-cooked black beans layered with chorizo, morcilla, and pork belly, finished with a smooth vegetable purée. Its defining trait is the contrast between tender beans, smoky sausages, and rich broth that rewards patient simmering.
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Drain the beans and transfer to a large pot.
Add the onion, garlic, green pepper, and carrot in large chunks. (These will be blended later.)
Add the chorizo and morcilla sausages whole, along with the thick slices of pork belly or pancetta .
Sprinkle in the sweet paprika, bay leaves, salt, and pepper.
Pour enough water to just cover the ingredients by about 1½ inches / 4 cm (about 1.2L for 400g of beans).
Bring to a low boil over high heat, and skim off any foam on the surface. Lower the temperature to medium medium-low to cook at a very gentle simmer. This will prevent the beans from breaking.Simmer for 1.5 to 2 hours, until the beans are tender.Note: the stew can also be cooked in the oven at 150-160℃ / 300-325℉. Once you have brought the pot to a boil, and skimmed any foam place in the oven to finish cooking.
Once the beans are cooked, remove the sausages and pork belly (or pancetta if using) and slice into portions. Set aside on a warm platter. Next, remove the onion, garlic, green pepper, and carrot and blend them with a bit of broth until smooth. Gently stir back into the stew, careful to avoid breaking up the beans.
Serve beans in one bowl, the meats on a platter, garnished with pickled guindilla peppers if you can find them.
And of course don’t forget lots of crusty bread for mopping up the juices!
Cool completely and refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently over low heat or in a 160°C (325°F) oven to avoid breaking the beans.
Large heavy-bottomed pot (5–6 liters) or Dutch oven · Immersion blender or food processor (for vegetable purée)
Yes. Black, red kidney, or cannellini beans work as direct substitutes and will cook in the same 1.5–2 hour timeframe, though flavor will shift slightly.
Morcilla is a Spanish blood sausage (black pudding). Look for it at Spanish delis, Latin markets, or order online; there is no exact substitute that preserves the traditional flavor.
Yes. After bringing the pot to a boil and skimming foam, transfer to an oven preheated to 150–160°C (300–325°F) and cook until beans are tender, about 1.5–2 hours.
Beans are ready when they are completely tender but still hold their shape; they should break easily when pressed between two fingers but not fall apart in the broth.
Yes. Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently over low heat or in a 160°C (325°F) oven to avoid breaking beans.
