A traditional Basque Country stew made with red beans, pork spareribs, bacon, chorizos, morcillas, and cabbage.
150 minutes
A traditional Basque Country stew made with red beans, pork spareribs, bacon, chorizos, morcillas, and cabbage.
Red Beans, soaked
0 lb
Small Onion, peeled
each
Garlic Clove, peeled
each
tablespoons
to taste
Country-Style Pork Spareribs
each
Slab Bacon, in one piece
0 lb
Semi-Cured Chorizos
0 lb
Morcillas (Spanish Blood Sausages)
0 lb
Small Green Cabbage, cut into 6 wedges
each
Guindillas (mild Green Chiles Preserved In Vinegar)
for serving
1. Prepare and Cook the Beans
Drain the soaked red beans and place them in a large saucepan. Add the peeled onion, garlic cloves, and 3 tablespoons of extra virgin olive oil. Cover the beans with cold water and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce the heat to low and let the beans simmer gently for about 1.5 hours, or until tender. Add salt when the beans begin to soften.
2. Cook the Meats
While the beans are simmering, place the pork spareribs and slab bacon in a separate large pot. Cover with water and cook over medium heat for about 1 hour, or until tender. Add the semi-cured chorizos and simmer for an additional 20 minutes. Then add the morcillas and cook for another 10 minutes. Drain the meats.
3. Combine Beans and Meats
Add the cooked meats to the pot with the beans. Mix everything together thoroughly to combine the flavors.
4. Cook the Cabbage
Bring a separate pot of salted water to a boil. Add the cabbage wedges and cook for a few minutes until tender. Drain and reheat by plunging into boiling water for a moment before serving.
5. Serve
Ladle the bean and meat stew into bowls, adding a wedge of cabbage to each. Serve with guindillas on the side.
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