Next, we share a traditional recipe from the Alcoy area, Alicante, composed of legumes, rice and vegetables and their flesh. However, it should be noted that the preparation can vary in each house. Without a doubt, the Alcoyana ollet ). Vegetables can also be modified to taste, but what can not be missing are chard and a piece of turnip. This stew can be done both in conventional pot and in a quick pot and in recipes will give you the times for both methods. Continue reading and discover with us how to do Alcoyana Olleta.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make Alcoyana olleta: |
| 400 grams of dry white beans 500 grams of varied meat (bacon, bacon, pork ribs, lean meat …) 50 grams of rice 1 morcilla 1 bunch of chard 1 piece of turnip 1 piece of leek 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make Alcoyana olleta:
1. Put the beans soak for 12 hours and drain them. If you use boat beans, this step will not be necessary.
2. Enter the beans in a pot we put with the meat, which you can incorporate cut into small pieces to cook before. Peel the turnip and add a piece, wash the leek and also add it to the pot. Cover everything with water and kitchen over high heat. When it starts boiling, see the foam that forms on the surface. Lower the fire and cook the Alcoyana olleta over low heat for an hour or something else, depending on the type of fire and bean. If you do the Alcoyana olleta in a fast pot, with 40 minutes it will be enough cooking, you have to scare the beans, which is achieved by adding a glass of cold water while they are cooked. You must do it 3 times, they cook better and do not peel.
Trick: If you use boat beans, the time will be lower, so that it will depend on the type of meat used.
3. After the hour or hour and a half, wash the chard, remove the threads and add them to the pot. You can also add the pencas if you want or save them for another recipe, such as stuffed pencas. It also incorporates the handful of rice and a pinch of salt. Let everything cook together until the beans and rice are finished. If necessary, you can add more water.
Trick: This stew usually needs enough water, since it takes to cook around 2 hours in conventional pot and 50 minutes or an hour in express pot.
4. Fry the black pudding in a separate pan to add them to the pot at the last moment. If you prefer, you can also add them in the previous step without frying them before, but in this way the stew has more flavor.
5. Once everything is at its point, salt test and rectifies if necessary. At the last moment, it incorporates the black pudding and lets 5 more minutes cook. Turn off the heat and let the stew rest.
6. Once the stew is ready, serve it with the pieces of black pudding, meat and chard. Enjoy this incredible Alcoyana olleta with rice and tell us what you think. We love!
