Name: Basic Basque Beans
Prep time: 2 h
Total time: 2 h
Yield: 6 serving(s)
Cuisine: Basque
Ingredients: 2 cups dried beans; 2 large onions, chopped; 5 large garlic cloves; 1 stalk celery, chopped; 1 carrot, chopped; 2 sprigs parsley; 1 (8 ounce) can tomato sauce; salt & pepper; cayenne pepper

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Basic Basque Beans

At a Glance

Prep: 2 hours
Total: 2 hours
Servings: 6 serving(s)

Categories

Beans
Main Course
Side Dish
Basque
Simmered
Easy

Calories 42.9 per serving 257.4 for selected servings

Fat 0.2g per serving 1.2g for selected servings

Sugar 4.4g per serving 26.4g for selected servings

Protein 1.3g per serving 7.8g for selected servings

Carbohydrates 10.1g per serving 60.6g for selected servings

This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.

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Equipment

Large pot

Ingredients

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

Instructions

Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

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