A recipe by Spanish chef José Pizarro, featured in the UK paper The Guardian, caught our eye: a traditional Basque stew using Tolosa beans, which are famous and somewhat wonderful. A runner bean like ayocote negro would be close, but not quite. We decided to try the stew with our Chiapas Black beans, and friends, it was something! We’ve modified the recipe to make it our own, and it’s a keeper. We hope our Basque friends will like our version too.
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for finishing
- 1 large yellow onion, chopped
- 1 large leek, white and light green parts, trimmed and finely sliced
- 1 bay leaf
- A few sprigs each fresh thyme and oregano
- 2 garlic cloves, finely sliced
- 1 teaspoon Spanish pimentón (smoked paprika)
- Pinch of red pepper flakes
- 1 cup dry white wine
- 2 to 3 cups cooked, drained Negras de Tolosa, Rancho Gordo Chiapas Black beans or Black Garbanzo beans, or any other dried black beans, plus about
- 1 cup bean broth, reserved
- 2 to 3 cups chicken or vegetable broth
- Salt
- 1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded
- ¾ cup shredded smoked ham hock
- 2 teaspoons pineapple vinegar or sherry vinegar
- Freshly ground pepper
Preparation
In a large pot over medium heat, warm the olive oil. Add the onion and leek and cook, stirring, until softened, about 10 minutes. Add the bay leaf, thyme, oregano, garlic, pimentón and red pepper flakes; cook, stirring, for a few minutes more. Add the wine, increase the heat, and cook until reduced by about half.
Add the beans, bean broth and chicken broth. Decrease the heat, season generously with salt, and simmer gently, uncovered, for 20 to 30 minutes, until the juices have reduced and thickened.
Add the kale, cover the pot, and cook for 4 to 5 minutes, just to wilt the greens. Stir in the shredded ham and pineapple vinegar and cook to heat through. Remove and discard the bay leaf. Ladle into bowls and serve with a drizzle of olive oil, a scattering of red pepper flakes (if desired) and a good grind of pepper.
Reprinted with permission from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen by Steve Sando with Julia Newberry, copyright © 2024. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Text copyright © 2024 by Steve Sando
Photographs copyright © 2024 by Ed Anderson
