Ingredients with Measurements:
- 1 lb. dried white beans
- 1 lb. beef stew meat, cubed
- 1 lb. pork shoulder, cubed
- 1 lb. chorizo sausage, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 1 tsp. smoked paprika
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Rinse the white beans and soak them in water overnight.
2. In a large pot or Dutch oven, cook the chorizo over medium heat until browned. Remove from the pot and set aside.
3. In the same pot, add the beef and pork and cook until browned on all sides. Remove from the pot and set aside.
4. Add the onion, garlic, carrots, celery, and bell peppers to the pot and cook until softened.
5. Add the diced tomatoes, smoked paprika, thyme, bay leaf, and beef broth to the pot. Bring to a boil.
6. Drain the soaked white beans and add them to the pot.
7. Add the browned chorizo, beef, and pork back to the pot.
8. Reduce the heat to low and simmer for 2-3 hours, or until the beans and meat are tender.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer on low heat.
Serving size:
6-8 servings.
Nutritional information:
Calories per serving: 450
Fat: 21g
Carbohydrates: 31g
Protein: 35g
Substitutions for ingredients:
- You can use canned white beans instead of dried beans.
- You can use chicken broth instead of beef broth.
- You can use other types of sausage instead of chorizo.
Variations:
- You can add potatoes or sweet potatoes to the pot.
- You can add other vegetables like zucchini or green beans.
- You can use different types of beans like kidney beans or black beans.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the meat and chorizo before adding them to the pot will add more flavor to the dish.
- You can serve the olla podrida with crusty bread or rice.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the olla podrida in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Red wine
- Crusty bread
- Rice
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the beans are still hard after cooking for 2-3 hours, you can continue to simmer the olla podrida until they are tender.
- If the dish is too thick, you can add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Olla podrida is a traditional Spanish stew that dates back to the Middle Ages. It was originally made with a variety of meats and vegetables that were available, and was often cooked in a large earthenware pot.
Flavor profiles:
The olla podrida has a rich and savory flavor from the combination of meats, beans, and vegetables. The chorizo adds a smoky and spicy flavor to the dish.
Serving suggestions:
Serve the olla podrida with a glass of red wine and crusty bread for a hearty and satisfying meal.
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Region: Spanish