The tradition of “spoon” in Spain reaches levels of mastery, but also of diversity. These dishes are based on the union of different ingredients that are cooked with water over low heat. In Burgos, the stew maintains its old name “Olla podrida” (rotten pot) understood as a pot enriched with meats, legumes, mostly chickpeas, although in some cases beans are great protagonists and vegetables. From the XIX century, different stews recipes were collected that adapted to the productive and social conditions of each territory.
The stews are presented in two different ways “in overturns” that is, separating each group of ingredients -soup, legumes, vegetables, and meat (as in the case of Madrid or all mixed).
Examples of stews are found throughout the Spanish geography, each with its idiosyncrasy; the cocido lebaniego in Cantabria, the cocido maragato in León with its peculiar way of serving -first meats, then legumes and vegetables and, finally -if it is to be leftover, let it be the soup, the Andalusian puchero, the Catalan escudella, the Galician cocido, the Madrileñan cocido, Valencian puchero with ballsc
- 300 g pinto beans
- 1 foot of pork
- 50 g bacon
- 1 chorizo
- 1 small black pudding
In the case of ingredients for the filling:
- 2 eggs,
- 1/4 tablespoon chopped parsley,
- 1 clove of chopped garlic,
- olive oil
- salt as needed
Put the beans in cold water to soak the night before.
Change the water and boil them next to the pork foot, bacon, and chorizo. Cook them for about 2 hours over low heat (until tender).
Once cooked, add the paprika.
Cut the black pudding into slices, bathe them in flour, fry them in a little oil and incorporate them into the beans.
As far as the preparation of the filling is concerned, first, you must whip the eggs and add the parsley, garlic, and breadcrumbs.
Next, you must make a light dough and fry it as if it were an omelette. Cut it into pieces.
Finally, add the pieces of filling to the beans and simmer everything for about 10 minutes.