- 500 g of Tolosa beans
- 1250 ml of water
- 20 g of salt
- 10 g of virgin olive oil
- Basque chilli peppers
To begin, let the beans soak all night.
The next day, we start by straining the beans.
We pack them with water, salt, and oil and cook everything in the sous-vide cooker SmartVide at 90 ºC for two or three hours (depending on the bean).
Once cooked under a vacuum, we season the beans with salt and, if necessary, texturise with some of the beans.
To accompany, we add the poached and sautéed kale and the chilli peppers.
Thanks to the vacuum, we get whole beans in this recipe that are not broken. Notes from the chef