While visiting the northern Spanish/Basque city of Bilbao*, this bean dish is all we needed for a noon meal. It was very filling.
Ezkualdun Itarrak (Basque)
Serves 4
takes about 2 1/2 hours to cook
12 ounces (340 g) organic pink beans or kidney beans, rinsed and drained
1 1/2 cups (355 ml) water
1 cup (240 ml) beef or vegetable broth
6 ounces (115 g) ham steak with the bone
1 chopped onion
3 cloves of chopped garlic
1 bay leaf
1/2 pound (225 g) Spanish or Mexican chorizo sausage, cut into pieces
optional: 6 ounces (115 g) boneless pork, cut in small pieces
1. Put the beans in a pot with twice as much water.
2. Cover and bring to a boil.
3. Turn off the heat and let it sit for an hour.
4. Drain the beans and return them to the pot.
5. Add the remaining ingredients except the chorizo.
6. Bring to a boil and simmer for an hour.
7. Add the chorizo and simmer uncover for 20 minutes. Stir occasionally.
8. Beans will be ender and liquid will be thick.
9. Add black pepper to taste.
* The Basques have lived in this region since 200 BCE and are possibly the oldest homogeneous group in Europe.
