Bring on the rain...I'll play with our new Wolf

We are so close to being done with the re-do..there have been alot of re-don'ts along the way too. But its looking better then I expected, we went for I'm a cork dork for the floors and they are really cool, not sure if they are reto or modern. Funny after doing all this stuff, I'm wondering what I'm going to do with all my free time. Maybe I'll start cooking this up and try to figure it out along the way.

For wine I like the Ribera del Duero from Vizcarra. Its made with Tempranillo (means early to ripen) the winemaker Juan Carlos Vizcarra has a gift for making soft & elegant wines with a touch of oak and vanilla. The spice should be just enough.

Juan Mari's Basque Red Bean Stew by Penelope Casas from La Cocina de Mama

Juan Mari Arzak is indeed a Michelin legend & his restaurant outside of San Sebastian is in the same tavern that his grandparents built in 1897. This dish is from Juan Mari's mother, an exceptional cook in her own right, & it is a Basque classic. Pre-cooking the sausage greatly reduces the fat content which makes this a hearty healthy dish for fall evenings. I suggest using Spanish Tolosana beans, & picking up some guindillas which are like a skinny version of peperoncini.



1 lb dried deep red beans

Kosher or sea salt

4 Tbs olive oil

1 medium onion, cut in half

1/4 lb sweet semicured cooking chorizo

1/4 lb black sausage with onion (morcilla)

1/4 lb salt pork

2 medium green bell peppers, finely chopped

3 garlic cloves, minced

Guindillas vascas (Basque hot peppers)



Soak the beans overnight in cold water to cover. Drain, then combine in a stew pot with 6 cups water, salt to taste, 2 Tbs of the oil, & half of the onion. Bring to a boil, cover, & simmer until the beans are tender, about 2 hours.



Meanwhile, prick the chorizo & black sausage with a fork & place in a skillet with the salt pork. Cover with water & simmer for 20 minutes. Cut the sausages into 1-inch chunks & reserve.



Finely chop the remaining onion half. In a skillet, heat the remaining 2 Tbs oil & slowly saute the green peppers, onion, & garlic for 10 minutes. Cover & continue cooking slowly for another 15 minutes.



Add the sausages, salt pork, & the onion mixture to the beans, taste for salt, & serve accompanied by Basque hot peppers, if possible.