Olleta Alicantina - Spanish Bean Stew

Ingredients

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
• 4 slices of bacon, chopped 4 slices of bacon, chopped
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 4 cups (960ml) chicken or vegetable broth 4 cups (960ml) chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 40g (Sugars: 6g)
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. 3.
   Add the pork shoulder to the pot and brown it on all sides. Remove the pork and set aside.
4. 4.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the carrots, potatoes, red bell pepper, and green bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
6. 6.
   Return the bacon and pork to the pot. Stir in the tomato puree, chicken or vegetable broth, bay leaf, smoked paprika, dried thyme, salt, and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Remove the bay leaf and adjust the seasoning if needed.
9. 9.
   Serve the Olleta Alicantina hot, garnished with fresh parsley.

Treat your ingredients with care...

• Dried white beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavor of the stew.

Tips & Tricks

• For a vegetarian version, omit the pork and bacon and add more vegetables such as mushrooms and zucchini.
• Serve the Olleta Alicantina with crusty bread to soak up the flavorful broth.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.

Serving advice

Serve the Olleta Alicantina in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Olleta Alicantina in a rustic-style bowl, showcasing the vibrant colors of the vegetables and the hearty nature of the stew. Pair it with a side of crusty bread for a complete and satisfying meal.