Olla Podrida Burgalesa Recipe

Before describing this classic spanish dish in detail, it is important to address the name, which many readers for whom spanish is a second language may find confusing, if not repulsive. The word podrida in spanish means spoiled. However, it is thought the original name was olla poderida, meaning from the dining table of "Poderidos or poderosos", which means the powerful. Why? Because this dish is full of meat and sausages, which only the well-off could have afforded, while the peasants were eating dishes containing mostly, if not entirely beans and vegetables. Burgos (castilla-leon) region is famous for their version of this dish, and it likely originated there in the middle ages. It spread to all regions of spain, and there are many versions, combining vegetables, meat, sausage, ham and bacon, and of course, beans. Garbanzo beans were a mainstay of the spanish diet up until the latter half of the 20th century. They were eaten at least several times per week. Garbanzos are used in this dish in most regions, except in burgos, where the red beans of ibeas (a locale in the province famous for high quality beans) are used. Today, most cooks prepare olla podrida without what is called el relleno, or "The filling, " However it was commonly included in beans stews up until a generation ago. El relleno is a mixture of eggs, fresh bread crumbs, garlic and parsley, which is lightly fried, then added to the pot of beans. The eggs and bread crumbs turn into a primitive dumpling and plump up when fried. These fluffy dumplings then absorb the flavorful broth in which the meat and beans have been cooked. Below is our version of this classic castilian dish, which is prepared in stages. First, the beans are soaked, and pork is marinated in adobo. Then, beans and pork are cooked. Last, the relleno (dumplings) are fried. Serve together with a glass of spanish wine and dinner is ready.