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This dish hails from the Basque town of Tolosa, where the “alubiada” is a typical dish during the late fall and winter harvest season with fresh pork products and a new crop of dried red beans. The Alubias de Tolosa beans have thin skins, a creamy texture, and yield a sweet, dark liquor. The “con Sacramentos” or “Sacraments” are the traditional accompaniments of Chorizo, Blood Sausage, Pork Ribs, Pork Belly, Savoy Cabbage, Choricero and Guindilla Peppers….is it a coincidence that there are Seven?!!
The beans will come par cooked, as they normally take 3 hours to tenderize, and will be cooked with the Choricero Peppers. The Choricero Pepper, also called the Guernika Pepper, are ubiquitous in Basque cooking and are the ground pepper used in the famous Piment d’Espelette. We will Sous Vide the baby back ribs and the pork belly for 8 hours. The Chorizo, Morcilla, and Cabbage are to be cooked in the reheated beans and garnished with the pickled Guindilla Peppers.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
Alubias de Tolosa (Basque Red Beans)
Sous Vide Baby Back Ribs
Sous Vide Pork Belly
Morcilla (Blood Sausage)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Double the Protein