📝 About This Recipe
Hailing from the heart of Burgos, Olla Podrida is the venerable ancestor of all Spanish stews, a dish so rich and complex that Cervantes himself immortalized it in Don Quixote. The name translates to 'Powerful Pot,' referring to the incredible depth of flavor achieved by slow-simmering red Ibeas beans with a 'royal' assortment of cured meats, sausages, and pork cuts. This is the ultimate comfort food—a smoky, velvety, and deeply satisfying journey into the soul of Castilian culinary history.
🥗 Ingredients
The Legumes
- 500 grams Red Ibeas Beans (or Red Kidney Beans) (soaked in cold water for at least 12 hours)
The Meat 'Compango'
- 300 grams Pork Ribs (marinated or salt-cured if available)
- 2 pieces Chorizo de Burgos (or spicy Spanish chorizo) (thickly sliced)
- 1 large link Morcilla de Burgos (Blood Sausage with rice) (kept whole to prevent breaking)
- 150 grams Pancetta or Salt Pork (cut into thick batons)
- 1 piece Pork Ear or Tail (cleaned and torched (optional, for authenticity))
- 1 piece Ham Hock or Jamón Bone (for deep umami flavor)
The 'Relleno' (Traditional Dumplings)
- 2 large Eggs (beaten)
- 100 grams Breadcrumbs (freshly made if possible)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Parsley (finely chopped)
Aromatics and Finish
- 1 large Onion (peeled but left whole)
- 1 whole Garlic Head (outer skin removed, top sliced off)
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet)
- 3 tablespoons Extra Virgin Olive Oil
- to taste Salt (add carefully as cured meats are salty)
👨🍳 Instructions
-
1
Drain the soaked beans and rinse them under cold water. Place them in a large, heavy-bottomed clay pot or Dutch oven.
-
2
Add the pork ribs, ham hock, pork ear/tail, and pancetta to the pot. Cover with cold water until the ingredients are submerged by at least 2 inches.
-
3
Bring the pot to a boil over medium-high heat. As it reaches a boil, use a slotted spoon to skim off any grey foam that rises to the surface for a clean broth.
-
4
Once skimmed, add the whole onion and the head of garlic. Lower the heat to a very gentle simmer. Cover and cook for about 2 hours.
-
5
Every 30 minutes, 'scare' the beans by adding a small splash of cold water; this prevents the skins from bursting and ensures a creamy texture.
-
6
While the beans simmer, prepare the 'Rellenos'. Mix the eggs, breadcrumbs, minced garlic, and parsley into a thick paste. Form into oval quenelles with two spoons.
-
7
Lightly fry the Rellenos in a pan with olive oil until golden brown on all sides. Set aside on paper towels.
-
8
After 2 hours of simmering, add the chorizo and the fried Rellenos to the pot. Continue to simmer for another 45 minutes.
-
9
Carefully place the Morcilla (blood sausage) on top of the stew. It only needs about 15-20 minutes to heat through; cooking it too long may cause it to burst.
-
10
In a small skillet, heat 3 tablespoons of olive oil. Remove from heat and stir in the Pimentón. Quickly pour this 'refrito' into the stew to add color and smoky depth.
-
11
Test the beans for tenderness. They should be buttery soft. Taste the broth and adjust the salt only now, as the meats have released their saltiness.
-
12
Remove the whole onion and garlic head before serving. Let the stew rest for 15 minutes off the heat to allow the flavors to harmonize.
💡 Chef's Tips
Always start with cold water to ensure the proteins release their flavor slowly into the broth. If you cannot find Ibeas beans, use high-quality dried red kidney beans or 'Alubias de Tolosa'. Be very gentle when stirring the pot; use a wooden spoon or simply shake the pot to avoid breaking the delicate beans. For the best flavor, make this dish a day in advance; the gelatin from the pork will thicken the sauce beautifully overnight. Don't skip the 'Rellenos'—they act like sponges that soak up the incredible meat juices.
🍽️ Serving Suggestions
Serve the beans in deep bowls as a first course, followed by the meats (the 'sacramentos') on a separate large platter. Pair with a bold, oak-aged red wine from Ribera del Duero or Rioja. Accompany with 'Piparras' (pickled Basque guindilla peppers) to cut through the richness of the pork. Serve with thick slices of crusty rustic bread to mop up every drop of the smoky broth. A simple side of bitter greens or a tomato salad provides a refreshing contrast to the heavy stew.