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Olla podrida: photo of the dish
Illustrative photo: Santaorosia Photographic Colectivity from norte del sur europeo — CC BY 2.0, Wikimedia Commons
Everyday meals

Olla podrida

An old Spanish stew of dried beans, salted meats and bacon, cooked slowly together. Its name means "rotten pot", the word "podrida" referring to the mix of many ingredients, and it is a festive family dish.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

696 kcal per serving

Protein
41 g
Carbohydrates
55.5 g
of which sugars
10.8 g
Fat
29.2 g
of which saturated fat
9.9 g
Fiber
22.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The night before, soak the white beans in cold water, then drain them.
  2. In a large casserole, place the bacon, hock and sausage with 1 litre of cold water. Bring to a boil and skim the surface.
  3. Add the beans, the whole onion, the garlic and the bay leaf. Cover and simmer gently for 1 h 30.
  4. Peel and cut the carrots and potatoes into large pieces. Add them to the pot with the paprika.
  5. Slice the cabbage and add it near the end of cooking. Continue for 30 minutes, until the beans are tender.
  6. Adjust the seasoning, then remove the bay leaf and the onion.
  7. Serve hot by arranging the meat and vegetables on a large platter, with the broth served separately.

Variations and tips

Quick version. Use drained canned beans and reduce the bean cooking time to 30 minutes.

Using what's available here. Mild chorizo works well in place of the traditional smoked sausage, and a small ham can replace the hock.

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Original Ecomely recipe.