Tolosa Beans
Theblackpearl
Asofterandtastierbean
Tolosa Bean is not only named after the town and nearby villages were it’s grown, but also because of the importance of Tolosa’s Market on its commercialisation. In the past. from the amount produced in Gipuzkoa, once the self-supplying quantity was removed, the remaining was sold at Tolosa’s Market.
Why is Tolosa Bean special?
It’s a dark bean variety, almost back, with oval shape and with a white point. Differentiated by the soft skin, smoothness and excellent taste, therefore, as opposed to other varieties, there’s no need to soak them the day before, and they’re cooked without mixing them with other ingredients. It’s also one of the plant-based foods with the most proteins.
EuskoLabelguarantee
A product with the “Eusko Label Kalitatea” seal of quality, and presented in sealed and labelled packages to guarantee the origin and quality.
Beanfarming
Tolosa Bean is grown the traditional way in many farmhouses in Tolosaldea. Sown in May and manually harvested from late September – early October on.
Albiztur,anothercapital
Albiztur must be mentioned, village where historically bean has been sown. It is said that the limestone hillsides of Hernio mountain are ideal for the growing of the bean. In fact, Albiztur is one of the villages that has won the “txapela” of best Tolosa Bean producer the most.
Abigpopularfestival
In November Tolosa celebrates the Bean Festival, where, besides the special market, the best bean is chosed at the Producer’s Contest, and another contest takes place awarding the best bean making, followed by a popular meal called “alubiada”. Good atmosphere is guaranteed.
Alubiada, with all its side dishes
Mainly during Autumn and Winter, families and groups of friends keep alive the tradition of meeting at restaurants and gastronomical clubs to celebrate “alubiadas” (meals consisting of Tolosa Beans and the side dishes).
IbarraPeppers
A few pickled Ibarra chili peppers are served, giving the meal a sourness touch in contrast with the beans.
Blackpudding
Black pudding is made of vegetables, such as onion or leek. Some prefer beans with chorizo and “mondeju”, a type of white coloured black pudding made with sheep grease, eggs, leek, salt and pepper.
Collard
A few thin, chopped leaves of collard are served with sauté, and eaten the way each one prefers: on their own or mixed with the beans. Generally they’re boiled for a short time, so that they don’t loose their colour or taste.
Ribs
Some people also add parts of boiled or roasted pork ribs.
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