Basque Bean Stew Recipes

BASQUE-STYLE SALMON STEW

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 10

Basque-style salmon stew image

Steps:

Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium

Ingredients

1 tbsp olive oil
3 mixed peppers , deseeded and sliced
1 large onion , thinly sliced
400g baby potatoes , unpeeled and halved
2 tsp smoked paprika
2 garlic cloves , sliced
2 tsp dried thyme
400g can chopped tomatoes
4 salmon fillets
1 tbsp chopped parsley , to serve (optional)

RED BEANS OF TOLOSA STEW

_Alubias de Tolosa_ _Editor's Note: This recipe, introductory text, and author's tips are excerpted from Marina Chang's book_ Tastes of the Pyrenees, Classic and Modern_. We've also added some tips of our own below._ _ For a complete guide to Basque cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/basque/intro. html)._ Beans have long been an important diet component from Asturias (_fabada asturiana_) to Toulouse (_cassoulet_). They are easily stored and in centuries past could enable a rural family to eat well during winter. Tolosa is a Basque town in Guipúzcoa, Spain, near the French border and San Sebastián. Known for manufacturing the familiar Basque berets, on Saturdays it also hosts a colorful farmers' market in the village square where visitors can sample local produce. Red beans of Tolosa are often referred to as black beans, and their cultivation is concentrated primarily in Guipúzcoa. The Basque consider this bean variety to be the best tasting that can be had. Tolosa has long been famous for its stews made of these local red beans. Periodically, the area's chefs have contests to vie for the recognition of preparing the best. As with many widely made classic dishes, the recipe for _alubias de Tolosa_ will vary with each Basque cook; however, this version is fairly representative. The town of Gernika also lays claim to having outstanding beans for this recipe. This dish is often served with pickled guindillas, a pencil-thin, regional, spicy green pepper.

Provided by Marina Chang

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Red Beans of Tolosa Stew image

Steps:

Place beans in a large bowl or pot and fill with water at least 2 inches past the top of beans. Soak overnight. Drain and rinse. Place in a pot, adding enough water to cover beans. Boil until a foam rises to the top. Remove from heat, and pour off foamy top liquid.
Heat olive oil in a large pot or casserole dish over medium-high heat. Quickly brown the surface of the ribs. Add salt pork or bacon, and onion, stirring quickly for 3 minutes. Add garlic, and sauté until garlic begins to turn a straw color. Pour in beans and add enough water to cover all. Cover and simmer on low heat for 1 to 1 1/2 hours, stirring occasionally, until beans are cooked through and centers are no longer tough.
Add chorizo and continue to cook for 30 minutes. At this time, cook the morcilla separately in a pan with just enough water for them to simmer, and cook, covered, for 30 minutes.
When the beans are done, season with salt and pepper, if needed. Just prior to serving, remove and cut into sections, pork ribs, salt pork/ bacon, and chorizo sausages, if whole. Also cut morcilla sausage into sections.
Serve the beans, including a piece of pork rib, chorizo, and some morcilla in each serving.

Ingredients

2 cups (1 pound) small red or black beans
4 tablespoons olive oil
1 pound pork ribs
1/4 pound salt pork or bacon
1 medium onion, chopped
3 cloves garlic, chopped
2 links chorizo sausage, whole or chopped in sections
2 links morcilla (blood) sausage, whole
Salt and pepper (optional)

THE BEST BASQUE BEANS

Make and share this The Best Basque Beans recipe from Food.com.

Provided by CJAY8248

Categories Beans

Time 3h10m

Yield 1 pot beans, 8 serving(s)

Number Of Ingredients 11

The Best Basque Beans image

Steps:

Combine beans and water in large pot. Bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Meanwhile, cook chorizo over medium heat in skillet until brown, breaking up as little as possible. Drain and set aside. When beans are finished soaking, drain and return to pot. Add beef broth, pork, onions, garlic, bay leaf and oregano. Bring to a boil. Reduce heat and simmer 1 hour. Add chorizo, salt and pepper and simmer, uncovered, until beans are very tender and broth thickens slightly, about 20 minutes, stirring occasionally. Remove bay leaf.

Ingredients

1 1/2 lbs dried kidney beans
3 cups water
1/2 lb chorizo sausage, cut in 3/4-inch chunks
2 cups beef broth
3/4 lb boneless pork, cut in small pieces
1 onion, chopped
4 garlic cloves, chopped
1 bay leaf
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

BASIC BASQUE BEANS

This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.

Provided by littlebasque

Categories Beans

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

Basic Basque Beans image

Steps:

Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

Ingredients

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

More about "basque bean stew recipes"

SPANISH BEAN STEW | A CLASSIC HEART-WARMING DISH

Web Jan 4, 2021 Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & …
From spainonafork.com
4.2/5 (6)
Servings 2
Cuisine Spanish
Category Main Course

Roughly dice 1/2 red & 1/2 green bell pepper, roughly dice 1 carrot that has been peeled, finely dice 1/2 onion, finely mince 4 cloves garlic, finely grate 2 fresh tomatoes and rinse 1 cup of canned chickpeas, 1 cup of canned white beans and 1 cup of canned kidney beans under cold running water
Heat a stock pot with a medium-high heat and add in 1/4 cup of extra virgin olive oil, after 60 to 90 seconds add in the diced red & green bell peppers, the diced carrot and the diced onion, mix with the olive oil, after 7 to 8 minutes and the vegetables have a light golden fried color, add in the minced garlic and mix with the vegetables, after 30 seconds add in the grated tomato and 2 teaspoons of sweet smoked paprika, give it a mix and simmer for 2 minutes
After 2 minutes and the grated tomato has thickend up, add in the 1 cup of canned chickpeas, 1 cup of canned white beans, 1 cup of canned kidney beans and season with sea salt & black pepper, give it a gently mix, then add in a generous 2 1/2 cups of vegetable broth and 1 bay leaf, give it a mix and bring to a rolling boil, then place a lid on the stock pot and lower the fire to a low-medium heat
After about 20 minutes remove the lid from the pan, add in 2 tablespoons of freshly chopped parsley, give it a quick mix and remove the stock pot from the heat, serve in shallow bowls, enjoy!

Basque Bean Stew Recipes

BASQUE-STYLE SALMON STEW

Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day

RED BEANS OF TOLOSA STEW

THE BEST BASQUE BEANS

Make and share this The Best Basque Beans recipe from Food.com.

BASIC BASQUE BEANS

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