- ½ k of Tolosa beans.
- 1 small onion.
- 5 tablespoons of olive oil.
- 1.5 l of water, approximately.
- For the garnish: traditionally, vegetable morcilla (blood sausage), pork, cabbage, Guindillas de Ibarra...
- Put the beans in a casserole with cold water, olive oil and finally chopped onion over high heat until they come to a boil.
- Lower the heat and maintain a gentle boil for approximately two and a half hours. As the water is consumed you can add more, if necessary.
- Once they are cooked, salt them and keep them on a very low heat for a few minutes. Before serving, let them rest off the heat to thicken the broth, if possible, for a day or at least a few hours.
- You can serve them in their own casserole, as it is traditionally done, accompanied by pork meat (blood sausage, chorizo, ribs, bacon), cooked cabbage and Guindillas de Ibarra.
Experts advise not to mix the accompaniment and to present it separately, so that everyone can serve what they like best. Flavors to suit all tastes... Of course, accompanying them with a bottle of Getariako Txakolina is almost a must.