Ollada catalane

Name: Ollada catalane
Total time: 240 min
Yield: Serves 8
Cuisine: Languedoc
Ingredients: 300 g (1½ cups) white beans, soaked overnight; 500 g (1 lb) lightly salted pork belly; 1 black botifarra (Catalan blood sausage); 1 white botifarra; 1 lightly salted pork shank; 300 g (11 oz) beef for stewing; 1 cabbage; 4 carrots; 4 potatoes; 3 turnips; 2 leeks; 1 onion studded with cloves; 3 garlic cloves; 1 bouquet garni

Catalan meat, bean and cabbage pot

⏱ 240 minServes 8Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)white beans, soaked overnight
500 g (18 oz)lightly salted pork belly
1black botifarraCatalan blood sausage
1white botifarra
1lightly salted pork hock
300 g (11 oz)beef for stewing
1cabbage
4carrots
4potatoes
3turnips
2leeks
1onion studded with cloves
3 clovesgarlic
1bouquet garni

300 g (11 oz) white beans, soaked overnight
500 g (18 oz) lightly salted pork belly
1 black botifarra Catalan blood sausage
1 white botifarra
1 lightly salted pork hock
300 g (11 oz) beef for stewing
1 cabbage
4 carrots
4 potatoes
3 turnips
2 leeks
1 onion studded with cloves
3 cloves garlic
1 bouquet garni

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large stockpot or Dutch oven

03 — Method

Soak the meats in cold water for 12 hours to remove salt.
Put the beans, beef, shank and belly in a large stockpot and cover with water.
Bring to a simmer, skim, then add the onion, garlic and bouquet garni.
Cook for 1½ hours.
Add the carrots, turnips and whole leeks and cook 30 minutes more.
Blanch the cabbage wedges for 5 minutes.
Add it with the potatoes and cook for 30 minutes.
Add the botifarras for the last 15 minutes.
Check that all the meat is cooked.
Serve the broth separately with vermicelli or fideo noodles, then the meat and vegetables on a platter.