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Basque Beans
(Ezkualdun Itarrak)
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| What You Need: |
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1 ½ pounds dried pink beans or dried light kidney beans, rinsed and drained
3 cups water
2 cups Beef Stock or use canned
¾ pound boneless pork cut in small pieces
¾ pound ham steak, with bone
1 medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 bay leaf
½ pound Spanish Chorizo Sausage or Mexican chorizo cut in ¾-inch pieces
Salt and freshly ground black pepper to taste
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| How To Cook: |
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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.
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2. 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.
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3. 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.
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4. Taste to see if it needs salt and pepper.
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