Recipes

Alubias de Tolosa

Serves 4

| Prep Time: 15 mins

| Cook Time: 30 mins

| Total Time: 45 mins

You may need: Basque Blend

Discover The Recipe

Alubias de Tolosa is a Spanish black bean stew that features a unique legume with a beautiful, creamy and buttery texture and distinct color profile. The Tolosa black bean – affectionately known as “the little black pearl” – is Spain’s best kept secret. It is believed that these beans were brought from Venezuela during the 1800s, and didn’t actually originate in Tolosa. In fact, they aren’t always grown in Tolosa but on surrounding farms and villages then harvested and brought to local Tolosa markets for sale. So what makes these beans so special? Firstly, it differs from other beans in terms of shape, color, luster and even texture. Tolosa beans aren’t actually black but have a deep burgundy color and in some cases a rich eggplant color with an identifiable white dot. Secondly, these famed dried beans are celebrated each year at the Tolosa Bean Festival known as babarrunaren astea (week of the bean). Farmers compete for the best bean produce of the year, while cooks compete for the best bean stew.

Tolosa beans aren’t easy to find at local supermarkets, so our Chefs have created a vegan recipe for Alubia de Tolosa using canned black beans and our signature Basque Blend seasoning. Our Basque Blend is perfect for making Spanish Basque Country dishes by imparting savory, herbaceous flavors to any dish. Traditionally, this dish is made with chorizo – a spicy, smoky Spanish pork sausage – but this recipe uses vegan Beyond sausage. Alubias de Tolosa is a hearty recipe that is a guaranteed crowd pleaser and is perfect for meal prep on busy days.

Ingredients

2 Tbsp extra virgin olive oil
14 oz vegan sausage, cut into bite sized pieces (we use Beyond Sausage)
1 onion, diced
3 garlic cloves, minced
2 tsp Piquant Post Basque Blend
1 Tbsp tomato paste
1/4 cup white wine
2 15 oz cans black beans, drained and rinsed
1 1/2 cups water
Salt and pepper to taste

Notes

Traditionally this recipe is made with small dark red beans from Tolosa. They are well known and loved in Basque Country and in Spain for centuries. We have used canned black beans which for well and are much easier to find.

Spanish stews like this often feature sausage like chorizo. Our vegan version is made with vegan Beyond Sausage, which comes in a spicy version that’s perfect in this recipe! If you’d like to try a traditional version, this one looks great!

Instructions

Heat the olive oil in a heavy bottomed stock pot. Add the sliced vegan sausage and cook until the pieces are browned on both sides. Add the diced onion and garlic cloves. Sauté with the vegan sausage until the onion is translucent.

Add the Piquant Post Basque Blend and tomato paste to the pot and stir until well combined. Cook for 2-3 minutes and then add the white wine to the pot to deglaze it. Cook until the wine reduces by half.

Add the black beans and water to the pot and bring to a simmer. Cook for 15 minutes or until the stew has thickened.

Adjust the seasonings to taste with salt and pepper. Serve with warm rustic bread and a side of olives for a hearty fall or winter meal.

Alternatives & Substitutions

This bean stew would be a great entree paired with other delicious vegan recipes! Try our Patatas Bravas, or our Champignons al Ajillo for a healthy Spanish feast!
Other recipes you may enjoy if you eat seafood or chicken include our Basque Tuna Stew, or our Chicken Chilindron. Both feature our tasty Basque Blend and are fantastic!
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