Ingredients (serves 4):

1/2KG beans from Tolosa

2 Litres of water

Olive Oil


Ibarra Chillies in Vinegar

Iberian Pork Bacon

Black Pudding





  1. Wash the beans thoroughly under a cold tap
  2. Place the clean beans in a saucepan and add 4 litres of cold water with a generous swirl of olive oil
  3. Fire the heat to the maximum setting until they come to the boil at which point you should lower the heat to the bare minimum setting allowing the beans to cook slowly and gently (around 5 hours)
  4. Once the beans are cooked thoroughly, add some salt and let them cook for 10 more minutes before removing the heat to allow the broth to fatten
  5. Move the pan by grasping the handle to help the beans release its cream
  6. Prepare the Ibarra chilies in vinegar seasoned with salt and olive oil
  7. The black pudding heated in a saucepan with water (be careful not to boil it too much to avoid the black pudding to break)
  8. Iberian pork slices and slightly tempered cabbage in salted water and later sauteed with oil and garlic in a pan



  1. It is important not to stir or insert any utensils into the pan, which would cause the beans to break
  2. Only move the pan and its contents by grasping the handles if it and moving in a circular movement
  3. Always ensure the beans are covered with water, if more water is needed, add in cold and in small quantities so you do not stop the boil



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On Egin!!!