Aran Valley Stew (Olla aranesa)

Name: Aran Valley Stew (Olla aranesa)
Total time: 3 h
Yield: 4 servings
Cuisine: Spanish & Portuguese
Ingredients: 250 g dried white beans (or the same amount of canned white beans); 100 g dried chickpeas (or the same amount of canned chickpeas); 200 g streaky bacon; 300 g beef shank; 300 g fresh pork ribs; 1/4 hen (about 300 g); 1 ham bone (or smoked pork knuckle); 2 carrots; 1 onion; 300 g white cabbage, sliced; 4 medium potatoes, cut into large pieces; 200 g black pudding (or traditional blood sausage); 200 g white pudding (or finely minced pork sausage); 200 g longaniza (or long sausage); 150 g thick dried pasta (e.g. broken spaghetti or thick vermicelli)

Time: 3 hrMarinating: overnight soaking for the dried legumes (white beans, chickpeas) - can be skipped with canned legumes4 servingsapprox. 1380 kcal / serving (estimated)approx. 56 g protein / serving

Aran Valley Stew (Olla aranesa) (illustration)

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Method

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If using dried legumes, soak the white beans and chickpeas overnight in plenty of water. With canned legumes this step can be skipped; add them to the pot only toward the end of cooking.
In a large pot, put the soaked (or canned) beans and chickpeas on to cook with the bacon, beef shank, ribs, hen, ham bone, carrots and onion. Cook over low heat until the meat is tender.
When cooking is about halfway through, add the potatoes and the sliced cabbage.
Toward the end of cooking, add the puddings and the longaniza, and after a few minutes the dried pasta, and cook for another 12 minutes.
Remove from the heat and let rest for 20 minutes before serving.
Serve the meats and sausages sliced on a separate platter, and the broth with the legumes, potatoes, cabbage and pasta in bowls.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Olla aranesa (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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