![Olleta Alicantina - Spanish Bean Stew](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/olleta-alicantina-spanish-bean-stew--93f409e6-b9e4-4db8-85a2-680058c9a38c.png)
Recipe
Olleta Alicantina - Spanish Bean Stew
Hearty Spanish Bean Stew: A Taste of Alicante
4.4 out of 5
Indulge in the flavors of Spanish cuisine with this traditional Olleta Alicantina recipe. This hearty bean stew hails from the region of Alicante and is a beloved dish that showcases the rich culinary heritage of Spain.
Metadata
Preparation time
20 minutes
Cooking time
2 hours
Total time
2 hours and 20 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free, Dairy-free, Nut-free, High-protein
Allergens
Pork, Bacon
Not suitable for
Vegan, Vegetarian, Low-carb, Paleo, Keto
Ingredients
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2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
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1 lb (450g) pork shoulder, cubed 1 lb (450g) pork shoulder, cubed
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4 slices of bacon, chopped 4 slices of bacon, chopped
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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2 carrots, diced 2 carrots, diced
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2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
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4 cups (960ml) chicken or vegetable broth 4 cups (960ml) chicken or vegetable broth
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1 bay leaf 1 bay leaf
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1 teaspoon smoked paprika 1 teaspoon smoked paprika
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1 teaspoon dried thyme 1 teaspoon dried thyme
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Drain and rinse the soaked white beans.
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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.
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3.Add the pork shoulder to the pot and brown it on all sides. Remove the pork and set aside.
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4.In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
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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.
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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.
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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.
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8.Remove the bay leaf and adjust the seasoning if needed.
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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.
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