Ingredients For 6 people: 300 g dried white beans 200 g chickpeas 1 ham bone or pork backbone 200 g beef for boiling 150 g chicken or hen 100 g pancetta 1 black or white botifarra sausage 1 piece of chorizo or cured sausage 2 carrots 2 medium potatoes 1 leek 1 turnip 1 piece of green cabbage 1 onion 2 garlic cloves Extra virgin olive oil Salt and pepper to taste Water Preparation time: 3 hours Difficulty: Medium Steps to follow 1. Hydrating the legumes The night before, soak the beans and chickpeas in cold water. This step is essential to make them tender and ensure even cooking. (You can use cooked legumes, but the traditional recipe uses dried ones.) 2. Preparing the meats and the base broth In a large pot or cast-iron casserole, add: the ham bone, the beef, the chicken, the pancetta and the chorizo. Cover with about 3 litres of cold water and bring to a slow boil. When the white foam appears, skim it off with a slotted spoon. This ensures a clean, smooth and balanced broth. When no more foam forms, lower the heat and let it simmer for 1 hour. You can add a drizzle of olive oil to give it more body. 3. Adding the legumes and vegetables After an hour, add the drained beans and chickpeas. If necessary, add more water to maintain the broth level. Let it cook for another hour, always over a low heat, stirring occasionally. When the legumes start to become tender, add all the vegetables cut into large pieces: potatoes carrots turnip leek cabbage onion Add the crushed garlic cloves as well to enhance the aroma. Let it cook for 1 more hour over a very low heat. The stew should simmer gently — not boil vigorously. 5. Final steps When there are 15 minutes left, add the whole botifarra sausage. If you add it earlier, it may fall apart. This step adds the characteristic, slightly spiced flavour of the Aranese stew. To finish, adjust the salt and pepper and allow the broth to thicken slightly with the starch released by the potatoes. Tip: leave it uncovered for a few minutes to concentrate the flavour. 6. Serving and enjoying When all the ingredients are very tender, remove the meats and cut them into pieces. You can serve the Aranese olla in two ways: Separately: the broth with legumes and vegetables on one side, and the meats cut up on another platter. All together: served in a traditional soup tureen, as many Aranese households do. Let it rest for a few minutes before serving: it will develop more flavour, density and aroma. Serving suggestions and recommended sides Serve the Aranese stew in earthenware plates or deep bowls, which retain heat well. Accompany it with toasted country bread and a mountain red wine, such as a DO Costers del Segre or a DO Empordà. To complete the menu, you can offer a traditional dessert such as crema catalana or some neules with nougat if you enjoy this dish during the Christmas season. If you prefer a lighter version, serve just the broth with vegetables as a starter and the meat as the main course. Other related recipes you can prepare Escudella i carn d’olla Trinxat de la Cerdanya Patates d’Olot