200 gm(1 cup) dried black turtle beans, soaked overnight in cold water125 ml(½ cup) olive oil150 gmSavoy or white cabbage, thinly sliced1small onion, finely chopped1celery stalk, finely chopped4garlic cloves, finely chopped2chorizo, diced100 gmpiece of bacon, diced¼ cuptorn flat-leaf parsley leaves1 tbspsherry vinegar, or to taste
Drain beans, rinse under cold running water and combine in a saucepan with enough water to cover generously. Bring to the boil over medium-high heat, then reduce heat to low and simmer until beans are just tender (40-50 minutes).
Meanwhile, heat 100ml oil in a frying pan over medium heat, add cabbage, onion, celery and garlic, sauté until just golden (8-10 minutes), remove from pan and set aside. Add chorizo and bacon to pan with remaining oil, sauté until golden (8-10 minutes), set aside.
Drain beans (reserve 60ml liquid), return beans and reserved liquid to pan, add onion mixture, chorizo mixture, parsley and vinegar, season liberally or to taste, stir to combine and serve warm.
The prized black beans used in the Basque country, from
Tolosa, are difficult to get in Australia, so we've used black
turtle beans instead. Cabbage and leeks are abundant in Basque
cooking. In the Basque country, you might find this dish with
morcilla (blood sausage) and ribs that are slowly cooked and served
whole with the beans. You'll need to begin this recipe a day