Dried Beans, Pole 'Alubias Negras de Tolosa'

Sowing method: May-June during warm growing weather. The plant remains low, sowing distance: 50x12 cm. Dry beans are harvested in various ways. Some varieties are also edible with the whole pod, others can only be eaten fresh or (matured) dried. It's a matter of trying them out. Tip for storing dry beans: to prevent any bean fly eggs from hatching, place the well-dried beans in the freezer for 24 hours.

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Sowing/planting time:

• May
• June

Harvesting time:

• September
• October

Soil type:

• All soil types

Cultivation location:

• Outdoors warm / sheltered

Position:

• Sun

• Flower colour: White flowers with sometimes a touch of purple
• Origin: Southwestern Europe
• Average growth height: 30 to 60 cm
• Annual or perennial: Annual
• Attractive to insects: Various insects
• Winter hardy: Not frost hardy
• Ease of cultivation: Moderate

• Latin: Common bean
• Dutch: Dried beans
• Also known as: Dry extractors
• English: Dry Shelling Beans

Ingredients - 1 lb. (500 gr.) dried black beans - 2 tbsp. olive oil - 3 oz. white wine - 4 small Spanish chorizo sausages (riojana style) - 1 morcilla de cebolla (onion morcilla sausage) - 3-4 tbsp. olive oil - 1 medium yellow onion - 2 cloves garlic - 1 long green sweet pepper (Italian) - 1 leek - Salt to taste Steps to Make It Note: Any dried black bean can be used in this recipe. Tolosa beans can be purchased from international grocery stores or through Spanish food sources online. Rinse beans. Place in large pot and add cold water at least one inch on top. Soak the beans overnight (or eight hours) in the water. Rinse the beans and add more water to cover. Add olive oil, heat to a boil, then reduce heat and simmer on low for about 45 minutes. Check frequently and add water to cover as necessary. Prick each sausage with a fork to release flavor and add to the beans, along with the white wine. Continue simmering for another 15 minutes, adding water as necessary. While beans are simmering, chop onion and green pepper. Peel and slice garlic cloves. In a large skillet, heat olive oil on medium and add onion, pepper, and garlic. Slice the white portion of the leek very thinly. Sauté until onion is translucent. Add leek and continue to sauté for three to four minutes. Add sautéed vegetables to beans and mix thoroughly. Simmer for another five to 10 minutes. Beans should be soupy, so add a bit of water if necessary. Serve hot in wide soup bowls. Serving suggestion: Cut morcilla sausage into quarters and divide between bowls. Serve with rustic bread and a light green salad.

• All year round