Tolosa Black Bean Stew is a traditional Basque dish that transforms soaked Tolosa beans into a rich, deeply flavoured broth by simmering them with chorizo, morcilla, and panceta for 1.5 to 2 hours. The stew gains its distinctive character from smoked paprika and the rendered fats of the cured meats, creating a protein-packed, warming meal.
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Soak the Tolosa black beans overnight in cold water, then drain and rinse.
Place the beans in a large pot and cover with fresh cold water. Bring to the boil, then reduce to a simmer.
In a separate pan, heat the olive oil over medium heat and gently fry the onion and garlic until soft and translucent.
Add the panceta to the onion mixture and cook until lightly browned.
Add the chorizo and morcilla to the pot with the beans, along with the cooked onion, garlic, and panceta.
Stir in the smoked paprika and season with salt.
Simmer everything together on a low heat for 1.5 to 2 hours, adding water as needed to keep the beans covered, until the beans are tender and the stew has thickened.
Taste and adjust seasoning. Serve hot with crusty bread and guindilla chillies on the side.
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding water to reach desired consistency.
Yes, but Tolosa beans have a creamier texture and more delicate flavour; other black beans will work but may require adjusted cooking time and won't deliver the same depth.
After 1.5 to 2 hours of simmering, taste a bean—it should crush easily between your tongue and the roof of your mouth. If still firm, continue simmering and check every 15 minutes.
Yes. Make it up to 3 days ahead and store in an airtight container in the fridge. Reheat gently on the stovetop over low heat, stirring occasionally and adding water if it has thickened too much.
Morcilla is a Spanish blood sausage with a soft, creamy texture. Find it at Spanish delis, specialist butchers, or online. If unavailable, omit it or substitute with an extra chorizo.
Soaking overnight softens the beans, reduces cooking time, and makes them easier to digest by leaching out oligosaccharides that cause bloating.
