Carlos Arginiano presents us with an impressive recipe typical of Basque gastronomy: tolos beans with cabbage and sausage, a delicious dish with a great nutritional contribution from the hand of beans and vegetables (mysteries).
Ingredients (4 people):
- 400 g of Tolosa beans
- 1 cabbage
- 1 vegetable sausage
- 12 marinated hot peppers
- 2 cloves garlic
- extra virgin olive oil
Preparation of the recipe Tolosa beans with cabbage and sausage by Carlos Arginiano:
Put it down beans in casserole. Cover them with water (2 liters) and when they start bring to a boil, cover the casserole and let them cook on the fire smooth for 2 and a half hours. To go the liquid thickening during cooking you can stir the casserole (without putting a spoon) from time to time.
When they are finished, season them and stir the casserole so that the salt is well distributed.
Heat water in another casserole, Come in blood sausage, season and cook for half an hour.
Heat water in a casserole. Chop green nuts in fine julienne and add it. Season and cook for 25 minutes. Squeeze cabbage and place it in a large font.
Peel garlic cloves and cut them into slices. Heat a frying pan Add the chopped garlic with rain oil and prepare it to your liking. Water cabbage s remake.
Forge hot peppers and water them by spraying oil. Serve a portion of beans, cabbage and a few pieces of sausage. Accompany with Chilies and decorate the plates with a little parsley leaves.
If Tolosa beans are the year, they do not need soaking.
.related.rel-taboola grid-template-columns: 1fr! important; .
I will see you on another recipe.
David from 55000 Recipes