Serving
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Red Beans with Cabbage
Spain - Basque
  -   Alubias Rojas de Tolosa con Berza
Serves
Effort:
Sched:
DoAhead:  
6 side  
***
8-1/2 hrs  
Yes
This tasty red bean stew is served with sautéd cabbage, which is made separately. A dollop is added at the side of the bowl for each serving.



1
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4
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6
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5
6
3
2
1/2

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1
3
2
3
1/2
1/4
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#
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oz
oz
oz
oz
oz
c
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oz
cl
T
t
t

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#
oz
cl
T
t
t
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Red Beans (1)
-- Veg mix
Onion
Carrot
Leek
Pork Belly (2)  
Chorizo (3)
Water
-- Finish
Onion
Garlic
Olive Oil ExtV
Paprika (4)
Salt

-- Cabbage
Cabbage
Onion
Garlic
Olive Oil ExtV
Salt
Pepper
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Prep   -   (7 hrs - 10 min work)
  1. Soak BEANS in water to cover with 1/2 Tablespoon of Salt for 6 to 8 hours depending on size and dryness. Drain.
  2. Peel ONION and cut in half crosswise. Peel CARROT and cut in half crosswise. Split LEEK in half lengthwise from just above the root to the end. Clean well. Dice PORK BELLY and CHORIZO.Mix all.
Run   -   (1-1/2 hr)
  1. In a pot, place Beans and 6 cups Water, Bring to a boil, then add Veg mix. Bring back to a simmer, cover and simmer for about 1 hour.
  2. Meanwhile:   Chop ONION small. Crush GARLIC. Mix.
  3. When Beans have simmered 1 hour, remove the Vegetables and discard.
  4. In a sauté pan, heat Olive Oil and fry Onion mix stirring until onions are translucent but not at all browned. Stir in Paprika and then stir all into the Beans. Season with Salt and continue to simmer for another 20 minutes or so.
Cabbage   -   (10 min)
  1. Core CABBAGE and chop coarse.
  2. Chop ONION small. Crush GARLIC and chop fine. Mix.
  3. Clean the sauté pan and heat Olive Oil. Fry Onion Mix stirring until onions are translucent but no browning.
  4. Stir in Cabbage and fry stirring until wilted and coated with oil. Continue to simmer covered until done to the extent you desire, then keep warm.
  5. Serve Beans in individual bowls with a dollop of the Cabbage at the side of the bowl - or serve with the cabbage in a separeate bowl to be used as desired.
NOTES:
  1. Red Beans:   The pattern recipe calls for small dark red beans from from the Basque region. Since these are unlikely to be available in North America, the recipe suggests Adzuki beans, which are an Asian bean. I used Salvadoran red beans which are quite small and dark red, but larger than Adzukis and are New World beans, like the Basque beans. About that salt - see our Soaking / Brining Dried Beans page.
  2. Pork Belly:   Also called "fresh bacon". Pork belly is easily found in Asian markets, but Salt Pork can be used if there's no pork belly on hand.
  3. Chorizo:   Use Chorizo de Bilbao or a similar Spanish cooking chorizo (not Mexican - totally different). Bilbao can be found from on-line sources of Spanish goods and in the frozen food cases of Pholippine markets. If none can be found use Polish sausage. For details see our Sausages page.
  4. Paprika:   Real Spanish or Hungarian paprika, please. Not that sawdust flavored supermarket stuff.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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