Basque Bean Stew
4 servings
180 minutes
Basque-style bean ragout is a soulful and hearty dish that embodies the depth of Spanish cuisine. Its roots trace back to Basque Country, known for simple yet rich flavors. Black beans simmered with smoked sausage and bacon absorb a rich meaty aroma. Green bell pepper adds freshness, while oregano and bay leaves contribute Mediterranean warmth. The slow cooking makes the ragout thick and rich, turning the liquid into a velvety sauce resembling black gold. The finishing touch is fresh mint that refreshes the taste. This dish is perfect for a leisurely family dinner or cozy gatherings, showcasing the charm of traditional Spanish gastronomy.
1
Place dry beans in a saucepan and cover with water by 5 cm. Bring to a boil and simmer for 1 hour.
- Black beans: 400 g
2
Cut the smoked sausage into small cubes and add to the beans. Simmer for another hour on low heat. Add water if it evaporates quickly, or keep the pot covered.
- Smoked sausage: 200 g
3
Fry bacon cubes in vegetable oil. Add finely chopped onion and bell pepper. Green pepper will play a particularly bright role in this dish. Add oregano, bay leaf, and fry over medium heat for about 10 minutes.
- Smoked bacon: 200 g
- Onion: 1 head
- Bell pepper: 1 piece
- Bay leaf: 1 piece
- Dried oregano: pinch
- Vegetable oil: 1 tablespoon
4
Add the contents of the pan to the pot with beans, season with salt and pepper, keeping in mind that the smoked meats are already well-seasoned. Simmer for another 45 minutes until the beans are soft. You can finish cooking here, but the longer the beans simmer, the richer the dish becomes — you will see the water turn into black meat gold.
- Ground black pepper: to taste
- Salt: to taste
5
Serve with a small amount of chopped fresh mint added.
- Fresh mint: to taste
