Ingredients with Measurements:
- 1 pound of bacon, diced
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of smoked paprika
- 2 cups of chicken broth
- 2 cups of water
- 1 pound of dried white beans, rinsed and sorted
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chopped onions, minced garlic, chopped carrots, and chopped celery to the pot. Cook until the vegetables are tender, stirring occasionally.
3. Add the bay leaves, dried thyme, and smoked paprika to the pot. Stir to combine.
4. Add the chicken broth, water, and rinsed white beans to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1-2 hours, or until the beans are tender.
6. Once the beans are tender, remove the bay leaves from the pot. Use a wooden spoon or spatula to mash some of the beans against the side of the pot to thicken the broth.
7. Add the cooked bacon back to the pot. Stir to combine.
8. Season with salt and pepper, to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 390
Fat per serving: 19g
Carbohydrates per serving: 32g
Protein per serving: 23g
Substitutions for ingredients:
- You can use any type of dried white beans in this recipe, such as navy beans or cannellini beans.
- If you don't have chicken broth, you can use vegetable broth or water instead.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add diced tomatoes or tomato paste to the pot for a tomato-based olla podrida.
- Use ham or sausage instead of bacon for a different flavor.
- Add chopped kale or spinach to the pot for a pop of color and added nutrition.
Tips and tricks:
- Soak the dried beans overnight before cooking to reduce the cooking time.
- You can also use canned white beans instead of dried beans to save time.
- Serve with crusty bread for dipping in the broth.
Storage instructions:
Store leftover olla podrida in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the olla podrida in a pot over low heat until heated through.
Presentation ideas:
Serve the olla podrida in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Serve with crusty bread and a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the beans are still hard after cooking for 2 hours, continue to simmer until they are tender.
- If the broth is too thin, mash more of the beans against the side of the pot to thicken it.
Food safety advice:
- Make sure to rinse and sort the dried beans before cooking to remove any debris.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Olla podrida is a Spanish stew that dates back to the 16th century. It was traditionally made with a variety of meats and vegetables, and was often cooked for hours over an open flame.
Flavor profiles:
This olla podrida has a smoky and savory flavor from the bacon and smoked paprika. The white beans add a creamy texture to the broth.
Serving suggestions:
Serve the olla podrida with a glass of red wine for a cozy and comforting meal.
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Taste: Savory, Smoky, Salty, Hearty, Comforting