Olla de San Antón recipe

Olla de San Antón

Ingredients for 6 servings

• 1/2 kg dried broad beans
• 200 g white beans
• 1 onion
• 1 pimiento choricero (dried sweet red pepper)
• 1 garlic bulb
• 1 salted pork chine
• 1 Spanish salted ham bone
• 200 g pork ribs
• 200 g streaky bacon
•  1 pork ear
• 1 pork tail
• 100 g cured lard
• 1 sprig of thyme
• 2 leafs of fennel
• 2 cups rice
• 3 potatoes
• Salt

 

Soak the broad beans and white beans overnight.

The next day, peel the onion and cut it in half, rinse the chine and ham bone, and place all the ingredients except the morcilla (black pudding), rice and potatoes in a pot (preferably earthenware). Add water to cover. Simmer over low heat for an hour and a half.

Next, peel and dice the potatoes and add them to the pot with the rice and morcilla (previously pierced so it won't burst open).

Cook for a further 20 minutes. Serve hot, with the beans, potatoes and rice in one dish and the meat in another, as a garnish.