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Black beans and cabbage

Australian Gourmet Traveller Spanish recipe for black beans and cabbage.

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 1 hr 10 mins cooking plus soaking
Black beans and cabbage
Black beans and cabbage

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 ahead.


  • 200 gm (1 cup) dried black turtle beans, soaked overnight in cold water
  • 125 ml (½ cup) olive oil
  • 150 gm Savoy or white cabbage, thinly sliced
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 chorizo, diced
  • 100 gm piece of bacon, diced
  • ¼ cup torn flat-leaf parsley leaves
  • 1 tbsp sherry vinegar, or to taste


  • 1
    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).
  • 2
    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.
  • 3
    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.


Drink Suggestion: Old-fashioned red Rioja. Drink suggestion by Max Allen

  • Author: Lisa Featherby