The following recipe is from Roberto Ruiz Aginaga
The dish is always served with cabbage. Old-time Tolosans, who recall an era when there was little but beans to eat, believe the heaviness of the bean dish can be moderated by the addition of vinegar, which seems to horrify the modern Basque gourmet, who will nevertheless add guindilla peppers pickled in vinegar. The accompanying recipe for alubias comes from Roberto Ruiz Aginaga, chef of the Fronton Beotibar.ALUBIAS DE TOLOSA (for eight)
Notes and Hints
Put the alubias de Tolosa in an earthen casserole with cold water. Add oil and the onion and heat to boiling. Stop the boiling with a little cold watery and cook slowly over low heat. Halfway through, heat a skillet with oil, add the peeled garlic doves, and remove them when they are golden. Add chopped onion. After they brown, add the beans from the crock When the cooking is finished, after about four or five hours, add salt and let the beans rest a half hour
Garnishes: Chop the cabbage fine, and put it in to cook with the ribs over a lively fire for two hours. Salt and set aside. After poking them with a fork, cook the blood sausages for 15 minutes. Serving: Place the cabbage, well drained, in the center of a platter. Cover with beans and place the ribs and blood sausage around it. Serve the guindillas on a separate plate.
One weekend each year, Tolosa has an alubias contest. About twenty-five producers make the dish, each with the same recipe but with their own beans, and a panel of judges chooses the best one. The following day chefs using identical ingredients, including the winning bean, have their alubias judged. A famous place for alubias is the Fronton Beoribar, named after the 1321 battle in which Guipuzcoans defeated the Navarrese with the help of seven Loyola brothers. The Fronton Beotibar was built for bare-handed matches in 1890. In 1935, a club and restaurant of elegant Art Deco design was built in front of the court.