Tolosa Black Beans

Ingredients

Serves 4

• Tolosa black beans1 lb
• onion1
• leek1
• green bell pepper1
• pork rib11 oz
• bacon5.25 oz
• chorizo2
• blood sausage1
• collard greens0.5
• garlic clove3
• pickled chili5.25 oz
• olive oil5 tbsp
• salt1 pinch

Method

1. 1

   The night before, soak the Tolosa beans in plenty of cold water.

2. 2

   Drain the beans and put them in a pot with cold water to cover well, along with the whole onion and leek, the green pepper, 3 tablespoons of olive oil, the pork rib and the bacon. Bring to a boil and skim.

3. 3

   Lower the heat to the minimum and cook about 2 hours 30 minutes to 3 hours at a very gentle simmer, adding a splash of cold water when needed so they're always covered.

4. 4

   Halfway through, add the chorizo. Cook the blood sausage separately in a pot with water over low heat for about 20 minutes so it doesn't break.

5. 5

   When the beans are tender, remove the onion, leek and pepper, blend them with a little stock and return them to the pot to thicken. Adjust the salt and let rest.

6. 6

   Meanwhile, wash the cabbage, cut it into strips and cook in salted water about 20 minutes. Drain well.

7. 7

   In a skillet, brown the sliced garlic in 2 tablespoons of olive oil and sauté the cabbage for a few minutes.

8. 8

   Serve the beans in a deep plate with the sliced meats, the sautéed cabbage and the pickled chilies on the side.