Chef Jeffrey Weiss was a recent guest on The Bikini Lifestyles Show discussing his new book, Charcuteria – The Soul of Spain. After traveling and working in Spain for several years, Jeffrey created this gorgeous and informative book all about charcuterie. With over 100 recipes and full color photographs, Charcuteria is not only a recipe book but an in-depth look at the types of Spanish charcuterie, the origins of and how it’s made. This book is so in-depth that it would also make a great workout book so buy two – one book for each arm.
In this recipe for Tolosa Black Bean Stew, I adapted my version from Jeffrey original recipe, appropriately titled, Alubias Negras de Tolosa. From his book, Charcuteria, Tolosa is a little town in Spain from which Tolosa black beans are celebrated with a festival each November where the local “Bean Brotherhood”, Jeffrey says, “makes vats of the stuff to pass out on the street.”
Pancetta is pan sauteed with black beans, turkey sausage, onion, spices, and fresh herbs of oregano, thyme and tarragon. Then, crushed tomatoes are added along with a medley of fresh peppers of anaheim, serrano, jalapeno, piquillo, banana, and pasilla – thanks to Melissa’s Produce for all the peppers and inspiration from their new book The Great Pepper Cookbook. A wonderful recipe book filled with information and delicious recipes with all types of peppers.
This stew recipe is a great source of protein, fiber and will help boost your metabolism due to the fiber and spice of the peppers.
Serving size: 1 cup without added salt or cheese
Saturated fat: 3.1g
Nutritional notes: This recipe is high in vitamin A, B6, and vitamin C, but beware, it is also high in sodium.
NOTE: One tip I picked up from Melissa’s Produce is that the “heat” in chile peppers is the hottest in the membrane, not the seeds. I highly encourage you to wear gloves when handling spicy peppers and slice out the inner membrane.
This recipe was the featured recipe in
The Bikini Lifestyles Show
episode, “Charcuterie with Jeffrey Weiss”. Enjoy the free podcast here:
The Bikini Lifestyles Show “Charcuterie”
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The Complete Idiot’s Guide Quinoa Cookbook
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Cooking With Susan : Southern Family Favorites
Tolosa Black Bean Stew
Chef Jeffrey Weiss was a recent guest on The Bikini Lifestyles Show discussing his new book, Charcuteria The Soul of Spain . After traveling and working in Spain for several years, Jeffrey created this gorgeous and informative book all about charcuterie.
- 6 ounces pancetta, chopped
- 1 pound turkey sausage, sliced into 1/2 inch thick rounds
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 anaheim chile pepper, seeded and diced
- 2 serrano, seeded and diced
- 1 or 2 jalapeno peppers, seeded and diced
- 3 to 4 piquillo peppers, seeded and diced
- 1 banana pepper, seeded and diced
- 1 pasillo pepper, seeded and diced
- 2 green Thai chile peppers, whole (not diced)
- 10 whole peppercorns
- 1/4 cup sherry vinegar
- 2 14.5 to 16 ounce cans low sodium black beans, drained
- 1 28-32 ounce can petite diced tomatoes, with juice
- 4 roma tomatoes, seeded and diced
- 4 cups water or more to fill stockpot at least 3/4 full
- 2 bay leaves
- 2 tablespoons chopped fresh Italian flat leaf parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh thyme
- 2 tablespoons fresh tarragon
- 1/2 teaspoon cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon turmeric
- sea salt (optional)
- manchego cheese (optional)
- In a large stockpot, heat pancetta and turkey sausage over medium high heat, stirring occasionally until pancetta is crisp and turkey sausage is browned.
- Add onion and garlic, saute, stirring occasionally until fragrant, about 3 minutes.
- Add all of the chile peppers (anaheim, serrano, jalapeno, piquillo, banana, pasillo, and Thai) and the peppercorns and saute about 2 minutes, stirring occasionally.
- Stir in the sherry vinegar and then add the black beans, petit diced tomatoes, and fresh tomatoes and stir to combine.
- Stir in the water, bay leave, herbs (parsley, oregano, thyme, and tarragon), and spices of cumin, cardamom, and turmeric.
- Simmer over medium heat for about 35 to 40 minutes.
- Season with sea salt, if desired, when serving and top with a little freshly grated manchego cheese.