Navarran Black Bean Hot Pot

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One does not need to experience the bitter cold winters of the Pyrenees region of Navarra and the La Demanda de San Lorenzo, La Rioja to understand why a simple sausage, smoked pancetta and Morcilla de Burgos Blood Sausage bean hot pot, have become one of the most classic as well as popular dishes throughout northern Iberia.

NAVARRA is an ancient Kingdom that was crucial in Spain´s history. It is part of the Basque Country, with which it has closely associated politically, culturally and in tradition, however, gastronomically, it is veered towards its vast vegetable producing lands, and lush Ebro River Valley available seasonal product. Navarra unlike the Basque Country is land-locked and thus, they have focused on their amazing forests, mountains, emerald green grazing lands and their rivers. 

Navarra is pepper country, cardoon country, asparagus country, producing both white thick stalks and the green variety and is famous for its rosé strawberry colored wines, white chardonnays and noble reds. The sweet bell red peppers and the chilie peppers have become an enormous business in this region. Some of the loveliest wild Ceps come from these magic lands. 

In Tolosa, Navarra the famed alubia legumes are cultivated, the white alubia bean similar to the Northern or Navy white bean, however, different in shape and taste profile, the dark red Tolosa alubia and the black turtle bean, also grown in Tolosa. 

Moreover, there are numerous hot pot stew bean dishes prepared with sausages of all types and vegetables in this region. 

La Rioja, Navarra´s western neighbor, is nestled into the northeastern side of Castilla León and the western side of Navarra. It is one of Spain´s most important red wine producing regions. The regional cuisine of La Rioja is called " a La Riojana " and it is prepared with piquant peppers and / or grape vines. 

This Navarran black bean dish, is eaten in eastern La Rioja and in Navarra ... 

Navarran Black Bean Hot Pot ...

THE SPANISH INGREDIENTS:

1 Kilo of Black Beans soaked overnight in chilled salted water  ( often called Turtle Beans in the USA & UK ); one can sub white northern or navy beans; or red beans called Alubias in Spanish ... 
1 chunk ( 6 or 7 oz. ) of smoked pancetta sliced in viruta strips or chunks ( this is a personal preference )
6 Spanish fresh sausages ( Italian sweet style ) 
6 Blood Sausages called Morcilla de Burgos stuffed with onion if available; if not, one can sub more Spanish fresh sausages and / or pork stew meat 
1 jumbo sized onion minced 
1 head of garlic minced 
1 dried red chilie pepper or red pepper flakes to taste
Spices: thyme, sea salt, freshly ground pepper, a pinch of Provençal Herbs 
a Ham Hock or Beef or Pork Bone 
2 bay leaves 

HERE WE HAVE SWEET SAUSAGE, BLOOD SAUSAGE CALLED MORCILLA DE BURGOS STUFFED WITH RICE, THE BLACK TOLOSA NAVARRA BEANS SOAKED OVERNIGHT, SLICED SMOKED PANCETTA AND PORK STEW CHUNKS ... 

 HERE IS THE LARGE YELLOW ONION WITH PORK MEATS READY FOR THE BEAN HOT POT:

 INSTRUCTIONS: 

1) The next morning, rinse the beans and drain.
2) place the black beans in a very large stock pot or casserole, or deep deep earthenware 
3) place the pancetta and the bone and cover with water or pork stock and cover; bring to boil for 10 minutes and then drain and replace water or stock and add fresh smoked pancetta and the bay leaves  
4) now lower heat to simmer - fuego lento = slow low flame and cover
5) add the sausages, blood sausages, onion, garlic and herbs, spices and chilie pepper and simmer slowly for 2 hours, adding a bit of extra broth or chilled water if needed
6) Now remove the hock; and pick off any meat and return to the Hot Pot; slice the pancetta and sausages or leave whole if desired. Take 6 tablespoons of beans and press mashing up against the pot, to create a thick pesto texture and stir the bean pesto gently, with the cooked beans. Be careful not to break the beans. Simmer 3 mins. more. 
7) serve in deep bowls ( cazuelas if you have or other earthenware ) and serve with plenty of crusty hot bread and red wine ... 

*** please note: this dish can be prepared with trotters, pork short ribs, bacon or salt pork and a variety of sausages to suit taste. It is uncommon to add potato to bean hot pots in Spain; however, if you wish to, then do so. 

FINAL PLATING FOR A QUICK LUNCH ON A COLD BLEAK SATURDAY AFTERNOON AT 14.30 HOURS ... 

*** DE-GREASE THE BEAN STEW ... TASTER´S PORTION ... 

TOLOSA NAVARRAN BLACK BEANS SOAKED OVERNIGHT & PREPARED WITH SPANISH SWEET SAUSAGE, BLOOD SAUSAGE, PORK STEW CHUNKS, & PANCETTA ...

HERE IS THE FINAL QUICK LUNCH ( should have plated in earthenware bowls ... can do for Sunday ... ):

ENJOY,

Margaux 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Navarran Black Bean Hot Pot Posted: 26 January 2013 at 04:50
	One does not need to experience the bitter cold winters of the Pyrenees region of Navarra and the La Demanda de San Lorenzo, La Rioja to understand why a simple sausage, smoked pancetta and Morcilla de Burgos Blood Sausage bean hot pot, have become one of the most classic as well as popular dishes throughout northern Iberia. NAVARRA is an ancient Kingdom that was crucial in Spain´s history. It is part of the Basque Country, with which it has closely associated politically, culturally and in tradition, however, gastronomically, it is veered towards its vast vegetable producing lands, and lush Ebro River Valley available seasonal product. Navarra unlike the Basque Country is land-locked and thus, they have focused on their amazing forests, mountains, emerald green grazing lands and their rivers. Navarra is pepper country, cardoon country, asparagus country, producing both white thick stalks and the green variety and is famous for its rosé strawberry colored wines, white chardonnays and noble reds. The sweet bell red peppers and the chilie peppers have become an enormous business in this region. Some of the loveliest wild Ceps come from these magic lands. In Tolosa, Navarra the famed alubia legumes are cultivated, the white alubia bean similar to the Northern or Navy white bean, however, different in shape and taste profile, the dark red Tolosa alubia and the black turtle bean, also grown in Tolosa. Moreover, there are numerous hot pot stew bean dishes prepared with sausages of all types and vegetables in this region. La Rioja, Navarra´s western neighbor, is nestled into the northeastern side of Castilla León and the western side of Navarra. It is one of Spain´s most important red wine producing regions. The regional cuisine of La Rioja is called " a La Riojana " and it is prepared with piquant peppers and / or grape vines. This Navarran black bean dish, is eaten in eastern La Rioja and in Navarra ... Navarran Black Bean Hot Pot ... THE SPANISH INGREDIENTS: 1 Kilo of Black Beans soaked overnight in chilled salted water ( often called Turtle Beans in the USA & UK ); one can sub white northern or navy beans; or red beans called Alubias in Spanish ... 1 chunk ( 6 or 7 oz. ) of smoked pancetta sliced in viruta strips or chunks ( this is a personal preference ) 6 Spanish fresh sausages ( Italian sweet style ) 6 Blood Sausages called Morcilla de Burgos stuffed with onion if available; if not, one can sub more Spanish fresh sausages and / or pork stew meat 1 jumbo sized onion minced 1 head of garlic minced 1 dried red chilie pepper or red pepper flakes to taste Spices: thyme, sea salt, freshly ground pepper, a pinch of Provençal Herbs a Ham Hock or Beef or Pork Bone 2 bay leaves HERE WE HAVE SWEET SAUSAGE, BLOOD SAUSAGE CALLED MORCILLA DE BURGOS STUFFED WITH RICE, THE BLACK TOLOSA NAVARRA BEANS SOAKED OVERNIGHT, SLICED SMOKED PANCETTA AND PORK STEW CHUNKS ... HERE IS THE LARGE YELLOW ONION WITH PORK MEATS READY FOR THE BEAN HOT POT: INSTRUCTIONS: 1) The next morning, rinse the beans and drain. 2) place the black beans in a very large stock pot or casserole, or deep deep earthenware 3) place the pancetta and the bone and cover with water or pork stock and cover; bring to boil for 10 minutes and then drain and replace water or stock and add fresh smoked pancetta and the bay leaves 4) now lower heat to simmer - fuego lento = slow low flame and cover 5) add the sausages, blood sausages, onion, garlic and herbs, spices and chilie pepper and simmer slowly for 2 hours, adding a bit of extra broth or chilled water if needed 6) Now remove the hock; and pick off any meat and return to the Hot Pot; slice the pancetta and sausages or leave whole if desired. Take 6 tablespoons of beans and press mashing up against the pot, to create a thick pesto texture and stir the bean pesto gently, with the cooked beans. Be careful not to break the beans. Simmer 3 mins. more. 7) serve in deep bowls ( cazuelas if you have or other earthenware ) and serve with plenty of crusty hot bread and red wine ... * please note: this dish can be prepared with trotters, pork short ribs, bacon or salt pork and a variety of sausages to suit taste. It is uncommon to add potato to bean hot pots in Spain; however, if you wish to, then do so. FINAL PLATING FOR A QUICK LUNCH ON A COLD BLEAK SATURDAY AFTERNOON AT 14.30 HOURS ... * DE-GREASE THE BEAN STEW ... TASTER´S PORTION ... TOLOSA NAVARRAN BLACK BEANS SOAKED OVERNIGHT & PREPARED WITH SPANISH SWEET SAUSAGE, BLOOD SAUSAGE, PORK STEW CHUNKS, & PANCETTA ... HERE IS THE FINAL QUICK LUNCH ( should have plated in earthenware bowls ... can do for Sunday ... ): ENJOY, Margaux
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 26 January 2013 at 23:56
	Margi, this looks great, and so easy to make, as well! Thanks for posting something that is so essentially Iberian, with great history, stunning photos and easy-to-follow instructions. I haven't any access to blood sausage - it's just not something that is eaten around here; however, I able to get other sausages (smoked, italian, etc.) and would really like to try this.
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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 January 2013 at 01:30
	Tas, Thanks so much ... It is essentially " 100% " northern Iberian ... MORCILLA DE BURGOS ( Blood sausages); Why don´t you contact www.latienda.com and ask for a list of shops in the West, that may have them. www.foodsfromspain.com This is another possibility... With Chef José Andrés´ opening a new Fusion Tapas Bar, merging Iberian, Cuban, Latin American & Singapore products, this venue located in one of the Art Deco Hotels, on Collins Avenue, a main thoroughfare going north and south, in Miami Beach; I would be inclined to believe, that Blood Sausages are available ... His new Tapas Bar is also called BAZAAR ... The only change that the Usa government might have requested of the Ministry of Agriculture on the Iberian Peninusla, is to prepare the sausage without the pig´s blood ... A bit difficult as this ancient tradition, is called a MATANZA ( to slaughter ) in which the rural villages of Burgos, Castilla León bring their pigs to slaughter, similar to a harvest festival; there is always food and festivities ... The farmers prepare their sausages with the pig´s blood, prior to selling at market. This could be the reason ... I am not sure, however, a strong possibility .... " That is why, they are called blood sausage " ... MORCILLA is dynamic tasting ... these in the fotos are filled with onion; however, they can be filled with a wide variety of stuffings. One of my fave type of sausages ... There is a Tapa, called Sangre, which looks and tastes a bit like calves liver ... It is not calves liver however, it is dried blood ... Looks just like liver served in a clay dish with toothpicks for the cubes of " Sangre " ... It is served in Taverns throughout the country. It is very tasty, as I like calves or pork liver ... One must like calves or pork liver to enjoy it ... Thanks for the compliments ... Kindest, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 January 2013 at 02:01
	Tas, This dish could work absolutely wonderfully with some of your Venison Sausage too ... Have you any Venison sausage left ? Perfect dish to employ a combination of sausage meats, smoked or regular pancetta and pork stew chunks or beef stew chunks ... It would be exemplary too ... All my best, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 January 2013 at 07:18
	Tas, THE LEFTOVERS were even better !!! The black bean sauce thickened and the meat varieties marinated overnight in the bean stock hot pot ... This was wonderful, as it is a bleak, dull, grey and drizzling afternoon ... Raw to the bones !! Good day for staying in, and watching a good film, or reading, or writing ... Have lovely Sunday. Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.