How to make a Tolosa Bean Stew.
- For the beans:
- 500g of dried Tolosa beans or red kidney beans
- 1.5 litre of fresh water
- 5 tbsp of extra virgin olive oil
- 1 large onion, finely chopped
- For the trimmings:
- 400g fresh pork ribs, cut into 4 rib racks
- 200g fresh pork belly
- 1 litre of chicken stock
- 200ml white wine
- Trimmings of the carrot, leek and onion
- 200g morcilla de Burgos
- 200g soft cooking chorizo
- ½ savoy cabbage, finely sliced
- Extra virgin olive oil
- 1 garlic clove, finely chopped
- Whole guindillas to garnish
- In wide sauce pan, place the pork ribs and pork belly with the white wine, chicken stock and trimmings and cook on a low heat for 3 hours. In the last 15 minutes, add the soft chorizo and black pudding in whole pieces to finish cooking.
- In a large pan, place the soaked beans, onion, oil and cover with the water. Place on a moderate heat, bring to the boil, lower the heat and simmer for around 2 hours and 30 minutes preventing the liquid from boiling, as it will make the beans break open. Shake the pot now and again to thicken the stew.
- Remove all the trimmings, keep the chorizo and black pudding hot, heat a frying pan and fry the pork belly and pork rib on both sides for 3 minutes each until crispy, finish in a pre-heated oven at 180°C/350°F/Gas Mark 4 for 5 minutes.
- Place the cabbage in a pan of boiling water with a pinch of salt, cook until tender for 8 to 10 minutes. Heat the olive oil and fry the chopped garlic until slightly brown, stir in the cabbage, mix well and season with salt. Keep hot.
- Once the beans are tender, season the beans with salt.
- Serve the beans in a large pot with the garlic cabbage, crispy pork belly and rib, black pudding and chorizo and some guindilla peppers to garnish.
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