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Note: Tolosa beans should never be soaked. Put the beans in a saucepan. The container should be wider than it is high so that the beans do not get crushed while they are cooking. Add tap water, approximately 4 litres. Also add a splash of olive oil. Put everything on high heat until it starts to boil. Then lower the heat, keeping it simmering gently. Add water from time to time if necessary. Never stir the beans. Stir with the handles of the saucepan. Leave for 2 hours 30 minutes and add the salt. You will see little by little how it binds and makes its peculiar broth. Leave until you see that the broth is very creamy. In a separate saucepan, cook the blood sausage for 30 minutes on a low heat. Cut the cabbage as thinly as possible and blanch it in boiling water with salt. Drain and set aside. Cut the bacon as thinly as possible. To serve: Place the bacon strips on a plate, spread out. Place the chopped black pudding on the side. Sauté the reserved cabbage with garlic and a little olive oil and add it to the bacon and black pudding. Separately, place the chillies with coarse salt and olive oil. Serve the beans in a soup tureen alone, and serve the garnish plate with the chillies on the other side.