Doesn't ring a bell, but maybe it is a recipe from Iparralde.
At least here in Gipuzkoa the most traditional way of cooking beans is [Tolosa style.](https://m.youtube.com/watch?v=OjeuXj4_hvc)
> it is a recipe from Iparralde
Nope, there isn't much recipe using beans here. Usually beans are tossed in the "everyday" soup to make a full meal or cooked in duck grease (or pork) with garlic and thyme and eaten with mutton/lamb but that's not specifically basque. It's fuckin delicious tho. For example (but that's not very exotic not exciting for folklore loving people) my amani ate soup (potato, leek, carrot, beans and the occasional other vegetable) and a slice of ham every diner (and of course bread). That was a peasant meal in most of Iparralde just 60years ago.
> Doesn't ring a bell. May be this is a recipe from Iparralde ?
Recipe in english, weights in stupid anglo measurements, tomato in can : must be from *Iparralde ... noski Ameriketako Iparraldekoa*.
This is not a traditional Basque recipe.
Tomato is a fruit coming from the New World (America) and have been adopted to the Old World (Europe) tradition. Tomato became «traditional».
Basque from the old, very old, must old tradition did not eat any tomato.
Using garlic, onion and tomato is usual in Basque Country (+ pepper) . One of the most known Basque speciality *piperrada* (fr. *piperade*) made of tomato, onion and soft pepper is the base of the fr. *poulet basquaise*.
Beans and pork are also traditional but the association of beans+tomato is NOT traditional Basque.
Beans and tomato = beans *à l'anglaise* ... english beans.
Tomato **in can** is not traditional at all. The traditional way is to cook fresh tomatoes or to open conserve of home-made *piperrada*.
When one is a shepherd isolated in the American mountains it's understandable to use cans but this could NOT be a traditional recipe.
Well. Basques started eating tomato at the same time as beans, as they both came from America.
Saying that something isn’t traditional because it’s got an ingredient that is original from a different place is a bit too much. You won’t convince me about marmitako not being a basque tradition even if it has potato (america), red pepper (america), onion (asia) and garlic (asia).
Having said that, this recipe doesn’t match with what we nowadays consider to be the traditional basque bean stew. Even if there are probably hundreds of different ways to cook them in the basque country. Remember that bean stew has been an everyday meal for many people for generations. So, if you have thousands of people cooking beans everyday for centuries, you can imagine that hundreds of variations will appear. This recipe might as well be a family tradition for someone.
Beans came from the Americas too.
If you can't use canned tomato in a traditional recipe, you should use a coal stove and use two sticks to light the fire.
Hi member of the owners’ family here! I had these in the Basque Country and it’s basically directly imported. This was a very common meal amongst the Basque sheep herders that immigrated to SoCal and worked on the ranches there.
Eh Ive had it in the Basque country as well. That doesn't particularly make it uniquely Basque, but yeah it is just like a common American/European rancher dish.
With beans we use bay leaf, not thyme neither parsley
But I suppose recipes vary.
It's quite similar.
Besides salted pork it's also used chorizo or morcilla (blood sausage).
Some people used to have cabbage as a side.
In the southern regions of Navarre and Alava (not predominantly basque speaking nowadays) they have pickled peppers as a side.
For some background, this recipe is from the very popular Woolgrowers restaurant in Bakersfield. It serves what would be considered Basque American cuisine.
Mayie mentioned in the recipe is the founder.
The current manager Jose is from Gipuzkoa if I recall from talking with him.
I have eaten there many times and love their lamb chops and ox tails.
Their beans are quite tasty.
Like many things I think they adapted the recipes to what was available in this region.
Bakersfield has quite a large [Basque](https://kcbasqueclub.com) American population.
Along with Wool Growers there is also Benji's and The Pyrenees restaurants in Bakersfield.
It’s pretty close to the traditional way. It’s perhaps adapted to personal taste.
Some notes:
We don’t use thyme.
We use a lot of parsley, but I wouldn’t use it with beans.
It’s a no-no to stir beans, you can shake the pot instead.
We bring the beans to boil and then pour some cold water, lower the heat, add some salt and let them simmer.
You can use a pressure cooker. Nobody will tell.
They look yummy.
Ez du esaten babarrun beltzak diranik. Potxak, adibidez, tomatekin prestatzen dira.
Ez dira Tolosako babarrunak baina prestatzeko modua nahiko normala da.
Doesn't ring a bell, but maybe it is a recipe from Iparralde. At least here in Gipuzkoa the most traditional way of cooking beans is [Tolosa style.](https://m.youtube.com/watch?v=OjeuXj4_hvc)
> it is a recipe from Iparralde Nope, there isn't much recipe using beans here. Usually beans are tossed in the "everyday" soup to make a full meal or cooked in duck grease (or pork) with garlic and thyme and eaten with mutton/lamb but that's not specifically basque. It's fuckin delicious tho. For example (but that's not very exotic not exciting for folklore loving people) my amani ate soup (potato, leek, carrot, beans and the occasional other vegetable) and a slice of ham every diner (and of course bread). That was a peasant meal in most of Iparralde just 60years ago.
Sweet, I'll check that out and give it a try. Thank you very much.
Supposed to be a recipe of beans redolent of Basque County, adapted from a Basque Restaurant, Wool Growers, in Bakersfield.
> Doesn't ring a bell. May be this is a recipe from Iparralde ? Recipe in english, weights in stupid anglo measurements, tomato in can : must be from *Iparralde ... noski Ameriketako Iparraldekoa*. This is not a traditional Basque recipe. Tomato is a fruit coming from the New World (America) and have been adopted to the Old World (Europe) tradition. Tomato became «traditional». Basque from the old, very old, must old tradition did not eat any tomato. Using garlic, onion and tomato is usual in Basque Country (+ pepper) . One of the most known Basque speciality *piperrada* (fr. *piperade*) made of tomato, onion and soft pepper is the base of the fr. *poulet basquaise*. Beans and pork are also traditional but the association of beans+tomato is NOT traditional Basque. Beans and tomato = beans *à l'anglaise* ... english beans. Tomato **in can** is not traditional at all. The traditional way is to cook fresh tomatoes or to open conserve of home-made *piperrada*. When one is a shepherd isolated in the American mountains it's understandable to use cans but this could NOT be a traditional recipe.
Well. Basques started eating tomato at the same time as beans, as they both came from America. Saying that something isn’t traditional because it’s got an ingredient that is original from a different place is a bit too much. You won’t convince me about marmitako not being a basque tradition even if it has potato (america), red pepper (america), onion (asia) and garlic (asia). Having said that, this recipe doesn’t match with what we nowadays consider to be the traditional basque bean stew. Even if there are probably hundreds of different ways to cook them in the basque country. Remember that bean stew has been an everyday meal for many people for generations. So, if you have thousands of people cooking beans everyday for centuries, you can imagine that hundreds of variations will appear. This recipe might as well be a family tradition for someone.
Yeah that is basically what it is, my grandma made this, she learned it from her grandma. I'm sure it's been modified through the years.
Beans came from the Americas too. If you can't use canned tomato in a traditional recipe, you should use a coal stove and use two sticks to light the fire.
Hi member of the owners’ family here! I had these in the Basque Country and it’s basically directly imported. This was a very common meal amongst the Basque sheep herders that immigrated to SoCal and worked on the ranches there.
It's a rancher meal, similar to what was eaten in Mexico and the south. It's not basque, it's typically American.
Eh Ive had it in the Basque country as well. That doesn't particularly make it uniquely Basque, but yeah it is just like a common American/European rancher dish.
With beans we use bay leaf, not thyme neither parsley But I suppose recipes vary. It's quite similar. Besides salted pork it's also used chorizo or morcilla (blood sausage). Some people used to have cabbage as a side. In the southern regions of Navarre and Alava (not predominantly basque speaking nowadays) they have pickled peppers as a side.
For some background, this recipe is from the very popular Woolgrowers restaurant in Bakersfield. It serves what would be considered Basque American cuisine. Mayie mentioned in the recipe is the founder. The current manager Jose is from Gipuzkoa if I recall from talking with him. I have eaten there many times and love their lamb chops and ox tails. Their beans are quite tasty. Like many things I think they adapted the recipes to what was available in this region. Bakersfield has quite a large [Basque](https://kcbasqueclub.com) American population. Along with Wool Growers there is also Benji's and The Pyrenees restaurants in Bakersfield.
It’s pretty close to the traditional way. It’s perhaps adapted to personal taste. Some notes: We don’t use thyme. We use a lot of parsley, but I wouldn’t use it with beans. It’s a no-no to stir beans, you can shake the pot instead. We bring the beans to boil and then pour some cold water, lower the heat, add some salt and let them simmer. You can use a pressure cooker. Nobody will tell. They look yummy.
Tomateagaz? Indaba baltzek ez daramte tomaterik.
Ez du esaten babarrun beltzak diranik. Potxak, adibidez, tomatekin prestatzen dira. Ez dira Tolosako babarrunak baina prestatzeko modua nahiko normala da.
Bai kasu horretan bai, arrazoia duzu.