Alicante-Style Hearty Legume Stew

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A rustic one-pot stew from the Alicante countryside that combines slow-simmered chickpeas and white beans with pork belly, blood sausage, and seasonal greens. This hearty country dish is traditionally served in clay pots (olleta) at family gatherings, perfect for cool autumn evenings with crusty bread.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 48 gCarbs
• 11 gFiber
• 6 gSugar
• 32 gProtein
• 780 mgSodium
• 1100 mgPotassium
• 140 mgCalcium
• 7 mgIron
• 25 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the legumes

• 1 cup (200 g) dried chickpeas, sorted and rinsed
• 1/2 cup (100 g) dried white beans (alubias), sorted and rinsed
• 1 tsp salt
• 1 bay leaf

For the meats

• 300 g pork belly or pork ribs, cut into 3 cm pieces
• 150 g Spanish-style blood sausage (morcilla), sliced
• 150 g pork sausage (longaniza or botifarrón), sliced
• 2 tbsp olive oil

For the vegetables and aromatics

• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 ripe tomato, grated
• 300 g pumpkin or calabaza squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 150 g Swiss chard or spinach, chopped
• 1 tsp sweet smoked paprika (pimentón)
• A generous pinch of saffron threads, soaked in 1 tbsp warm water
• Salt and freshly ground black pepper, to taste
• 6 cups (1.5 L) water or light pork broth

Directions

1. Place the chickpeas and white beans in a large bowl, cover with cold water, and soak overnight (at least 10 hours). Drain well.
2. Transfer the drained legumes to a large heavy pot, add the bay leaf and 6 cups of water or broth, and bring to a boil over high heat. Reduce the heat and simmer gently for 50-60 minutes, or until the beans are just tender but still holding their shape.
3. While the beans cook, heat the olive oil in a separate skillet over medium heat. Brown the pork belly pieces on all sides for about 6-8 minutes until lightly caramelized.
4. Add the chopped onion and minced garlic to the pork and cook for 5 minutes until softened and translucent. Stir in the grated tomato and cook for another 3-4 minutes until the liquid evaporates.
5. Sprinkle in the smoked paprika and stir quickly to coat, then pour in the saffron water along with the soaked saffron threads. Add the sliced blood sausage and pork sausage, and cook for 4 minutes to release their flavors.
6. Add the cubed pumpkin and potatoes to the pot of simmering legumes, then stir in the browned pork and aromatic mixture from the skillet. Season lightly with salt and pepper.
7. Simmer the stew uncovered for 25-30 minutes, skimming any foam, until the pumpkin and potatoes are fork-tender and the broth has thickened slightly.
8. Stir in the chopped chard or spinach and cook for just 3-4 minutes until wilted. Taste and adjust the seasoning with more salt if needed.
9. Remove from the heat, cover, and let the stew rest for 10 minutes to allow the flavors to meld. Serve hot in deep bowls with crusty country bread and a drizzle of good olive oil.

Cook’s Notes

• Soaking the legumes overnight is essential for even cooking; if you are short on time, use a pressure-cooker quick-soak method for 45 minutes at high pressure.
• Traditional Olleta is cooked in a clay olla, which imparts a subtle earthy flavor and keeps the stew warm longer at the table.
• For a deeper flavor, lightly toast the saffron threads in a dry pan for 10 seconds before soaking them in warm water.
• Leftovers taste even better the next day as the spices continue to develop; store in the refrigerator for up to 4 days.
• If morcilla or botifarrón is unavailable, substitute with smoked kielbasa and a touch of diced cured ham for a similar rustic profile.

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