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Vote for the traditional Spanish legume dish or stew that is the hardest to match compared to grandma's family recipe.
Traditional stew from the Community of Madrid made with chickpeas, vegetables such as cabbage and potatoes, and various meats, sausages, and pork fat, characterized by its traditional service in three successive courses: soup, legumes with vegetables, and meats.
Emblematic stew from the Principality of Asturias prepared with slow-cooked Asturian faba beans and compango, consisting of smoked Asturian blood sausage, chorizo, and streaky bacon or cured pork shoulder.
Classic Spanish Lenten stew made with chickpeas, fresh spinach or Swiss chard, desalted salt cod loins, and hard-boiled egg, prepared without meat ingredients.
A Segovian specialty featuring large dried judión beans grown around La Granja de San Ildefonso, slowly stewed with pig's ear, chorizo, morcilla, and pork belly.
Olla podrida Covarrubias - Santaorosia Photographic ColectivitySantaorosia Photographic Colectivity from norte del sur europeoWikimedia CommonsCC-BY-2.0
A historic, noble stew from the cuisine of Burgos and Castile, made with red beans from Ibeas de Juarros, vegetables, and a generous selection of pork cuts such as Burgos morcilla, ribs, chorizo, pig's ear, and pork belly.
A distinctive stew from Gipuzkoa prepared with Tolosa black beans simmered slowly with oil and water to achieve a thick, dark broth, accompanied by cooked cabbage, vegetable blood sausage, chorizo, and Ibarra piparras.
A vegetable stew from the fertile orchards of Murcia and eastern Spain that combines chickpeas and white beans with Totana pumpkin, green beans, Ercolini pears, and a sofrito seasoned with sweet paprika and fresh mint.
Traditional stew from the Leonese region of Maragatería made with assorted meats, chickpeas, and cabbage, famous for being eaten in reverse order: first the meats and stuffing, then the chickpeas with vegetables, and finally the noodle soup.
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Classic Andalusian stew made with chickpeas, beef, hen, pork fatback, and salted bones, yielding a broth infused with spearmint and allowing the shredded pringá to be served as a second course.
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An emblematic stew from the Canary Islands that combines bunches of fresh watercress with pinto or white beans, corn on the cob, pumpkin, potatoes, and pork ribs, typically served with gofio escaldado.
