La Habada

La Habada might be considered as a Spanish counterpart of the pot-au-feu, using salt beef and smoked ham instead of fresh beef and fowl, and replacing the root vegetables with the more substantial haricot bean (Haba == bean). But both these cornerstones of Spanish and French cookery probably have their origin in the olla podrida which combines different meats and vegetables on a gigantic scale.

Prepared for twenty people in a farmhouse kitchen, the oll