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  Added: Feb 11, 2008  •  Visited (1021)  •  Print version Print this recipe (63)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Basque Beans
(Ezkualdun Itarrak)
What You Need:
  • 1 ½ pounds dried pink beans or dried light kidney beans, rinsed and drained
  • 3 cups water
  • 2 cups Beef Stock or use canned
  • ¾ pound boneless pork cut in small pieces
  • ¾ pound ham steak, with bone
  • 1 medium yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 bay leaf
  • ½ pound Spanish Chorizo Sausage or Mexican chorizo cut in ¾-inch pieces
  • Salt and freshly ground black pepper to taste

  • How To Cook:
    1. In an 8-quart heavy pot, put the beans and at least twice as much water. Cover and bring to a boil. Turn off heat and let sit for 1 hour.

    2. Drain the beans and return them to the pot. Add remaining ingredients except the chorizo, salt and pepper. Bring to a boil and simmer for 1 hour.

    3. Add the chorizo and simmer uncovered for 20 minutes, stirring occasionally. Beans should be very tender and the liquid will tend to thicken up a bit.

    4. Taste to see if it needs salt and pepper.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Meat & Poultry » Ham
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Side Dishes

     





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