Olla de San Antón is a hearty dish, most often seen in winter both in Granada and Jaén, named after St. Anthony the Abbot (ironically because Tony's the patron saint of animals, and this baby is full of animals - bacon, blood sausage, ribs, bones, even ears - in addition to its base of rice and beans). It's eaten in two stages - first the bean soup, then the meats (often eaten together with crusty bread). It's especially popular on January 17th, the saint's feast day, which falls during the end of the slaughtering season.
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