The Frugal Gourmet On Our Immigrant Ancestors/Jeff SMith 1990

Basque Beans (Ezkualdun Itarrak)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds dried pink beans or dried light kidney beans, rinsed and drained 3 cups water 2 cups beef stock or use canned
3/4 pound boneless pork, cut in small pieces 3/4 pound ham steak, with bone 1 medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped 1 bay leaf 1/2 pound Spanish chorizo sausage or Mexican chorizo from a marker, cut in 3/4-inch pieces
salt and freshly ground black pepper to taste



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

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