Cheap, nutritious and delicate: for centuries beans were served to the Basque rural population - every day except Sunday. And the farmers preferred the Alubia de Tolosa variety. It was and is regarded as one of the finest beans in the country.
And it has been celebrated with a gastronomic competition in the city since 1987.

20 to a maximum of 28 couples from Tolosa and the surrounding villages of the province cook their favourite bean recipe, which is judged at noon by a top-class jury.
The judges include the best chefs in the world such as Mari Arzak, Martín Berasategui or Pedro Subijana.

After the award of the best dish, visitors will also get their money's worth: the gastronomic company Gure Kaiola serves a three-course menu on the banks of the Oria River - and of course the black bean also plays the leading role here.