Olla podrida
Burgos’s red bean stew with pork, chorizo and morcilla, mentioned in Don Quixote and still cooked in winter across the province.
Ingredients
- 500 g Ibeas red beans
- 200 g pork ribs
- 150 g pork belly
- 1 pig’s ear or trotter (optional)
- 1 chorizo and 1 Burgos morcilla
- 1 onion
- Olive oil, paprika and salt
How to make it at home
- Soak the beans the night before.
- Put them on to cook in cold water with the meats (except the morcilla) and the whole onion.
- Simmer gently for about 2½ hours, adding cold water if needed.
- Make a sofrito with oil and paprika and add it to the stew.
- Add the morcilla for the last 15 minutes, so it doesn’t fall apart, and adjust the salt.
The trick: The morcilla always goes in at the end: if it cooks too long, it splits.