DISH RESEARCH · Dish
Alubias de Tolosa
Basque Tolosa beans slowly cooked with onion and olive oil until their broth thickens.
About Alubias de Tolosa
Alubias de Tolosa are a Basque bean dish centred on the dark local Tolosa bean. This profile follows the Tolosa Bean Association's traditional core recipe of beans, onion, olive oil, water and salt.
The beans have a deep earthy flavour rounded by sweet onion and olive oil. Slow cooking releases starch into the liquid, creating a savoury broth without stock, meat or a flour thickener.
The finished dish has glossy, very dark purple-black beans in a naturally thickened brown-purple broth. The beans remain whole and tender, while the onion largely dissolves into the cooking liquid.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Alubias de Tolosa
Traditional Tolosa Beans with Onion and Olive Oil.
- Tolosa beansEarthy bean base
- Small onionSweet savoury aromatic
- Olive oilCooking fat and richness
- SaltSeasoning
- WaterSlow-cooking liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Tolosa beans:
- Small onion:
- Olive oil:
- Salt:
- Water:
Origins & food traditions
The Tolosa Bean Association supplies the complete traditional recipe selected here and distinguishes the five-ingredient bean pot from the meats, cabbage and Ibarra peppers served separately according to taste. The Basque Country's official tourism portal independently identifies Tolosa beans among the region's characteristic bean dishes.
Countries
- Spain
- SpainCatalogue link pending review
Cuisines & regions
- Basque Cuisine
- Spanish Cuisine
- Basque CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.