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'Olla podrida' (pork and bean dish)

Which area of Spain is it typical?

Autonomous region:

Castilla y León



Ingredients for 6 people: 500 g of red beans 1 pig's ear 1/2 a pig's trotter 200 g of pork ribs 200 g of dried beef 3 spicy sausages 3 black puddings from Burgos 200 g of bacon 1 medium onion 1 head of garlic 1 tsp of sweet paprika 1 tbsp of flour 1 bay leaf 3 tbsp of olive oil


Leave the pork and the beans to soak separately overnight in plenty of cold water. Next day, scrape the meat with a knife and wash it carefully in hot water. Cook the beans in the water they were soaked in with the head of garlic, the bay leaf and a slice of bacon; add a splash of cold water three times to bring down from the boil. Cook the pieces of pork separately; when they are tender, add the rest of the bacon and spicy sausage. In another pot, cook the dried beef. When all the meat is tender, add to the beans with some of their cooking juices. Continue to cook slowly and add the black pudding. In a frying pan, sauté the diced onion with the oil, add the flour and the paprika, stir and add to the beans. Season to taste.


It can be served together or as two courses, separating the meat from the beans. Some people like to add a pinch of sweet or spicy paprika.

More information

Recipe information

Main course

Cooking time:
1 hour 30 minutes - 2 hours

Nutritional information



Mono-unsaturated fatty acid:

Folic Acid:

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