Red Beans with Chorizo, Blood Sausage, and Piment d’Espelette

The basis of this great pepper- and vinegar-scented Basque stew textured with pork sausages is the purplish alubia de Tolosa, one of the most coveted beans in Spain. Since alubias are difficult to find, I’ve substituted the earthy scarlet runner or the creamy red nightfall bean, in both cases achieving superb results.

It’s best to prepare this stew a day in advance and serve it after a gentle reheating. If you love beans as much as I do, you will not be disappointed.