Baba Gorriak Basque Bean Stew

Alubias rojas, the black beans used to make this stew, are a very special variety. They turn red when they are cooked. They are hardly ever grown anymore, which is why they are a sought-after delicacy even in the Basque Country. But you can safely replace them with other small black beans.

Luisa Arrizabalaga serves her stew with steamed Chinese cabbage.

Rinse the beans and soak them in cold water for at least 12 hours, preferably overnight. Finely dice the beef, cut the chorizo into pieces (you can also make them uncut). Peel the onion and chop it finely. Peel the carrots and chop them as well. Grind the canned tomatoes together with their juice. Pour away the soaking water and rinse the beans all over again in a sieve. Put them together with the meat, sausage, onion, carrots, tomatoes and olive oil in a large, deep saucepan. Add water – enough so that it is about twice as high as the beans in the pot. Bring to a boil and simmer on low heat for about 1 ½ – 3 hours. Stir occasionally. The beans should be soft, but still retain their give. Therefore, start tasting them regularly after about 1 ½ hours. The cooking time of beans can vary considerably depending on their age, size and degree of dryness.

Salt and season with pepper. Put in the bluntzes

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