The “olla podrida” is one of the most typical dishes in the gastronomy of Castilla y León, specifically in the province of Burgos. In other areas, the main ingredient of this dish is chickpeas. However, it is typical in Burgos to use the red bean from Ibeas de Juarros. It is a locally grown variety that grows near the Atapuerca archaeological sites. The dish is based on traditional Spanish stews and is made with different meats.

There are many theories as to the origin of the name of this dish. However, for the people of Burgos, the term “podrida” comes from “poderida”, meaning “he who can, he who is rich and has the means”. Although originally this dish was eaten by wealthy people, its recipe became popular, and it was adapted to the possibilities of each family.

Ingredients

Serves four people:

• ½ kg of red beans from Ibeas
• 2 pig’s trotters
• 2 chorizo
• 8 marinated pork ribs
• 2 morcilla from Burgos
• 300 g of bacon
• 2 pork ears
• Salt

Preparation

To prepare the “olla podrida” recipe, the first thing to do is to soak the beans the day before. The next day, cook the pig’s feet, pig’s ears, the marinated ribs, and bacon in a pot for 45 minutes.

Once all the ingredients are tender, remove them from the broth and set them aside. Add the beans to the cooking water and cook them over medium heat. When the water comes to a boil, it should continue to cook for 30-40 minutes.

Halfway through cooking, add the “morcilla” and the “chorizo”. In the last ten minutes, add the meat that had been previously set aside and season. Traditionally, the “olla podrida” is presented on different plates. Serve the broth and beans in one bowl and the chopped meat in another. Let’s eat!