Makes enough to serve about 5 people
• ½ kilo (about 1 pound) alubias de Ibeas or other dried beans, soaked overnight in cold water
• 10 meaty pork ribs
• 3 Spanish chorizos (the fresh kind, not cured)
• 2 Burgos-style morcillas (blood sausages)
• 1 onion, cut in half
• 4 cloves of garlic
• a splash of olive oil
• salt to taste
Put everything except the morcilla in a pressure cooker, and add enough water to cover plus about three fingers more. Close the pressure cooker and place on medium flame. From the moment the pressure cooker begins to whistle, allow to cook for about 40 minutes. Remove from flame and allow to sit for a while (ideally overnight). Before serving, add the morcilla whole and allow to simmer uncovered until the stew has thickened.
The more traditional way of preparing this would be in a clay pot over a low flame, in which case it should simmer for at least 2 hours until the beans are completely soft.
To read Maggie's story about learning to prepare olla podrida from Amaia, click here.
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