Ingredients with Measurements:
- 1 lb. dried white beans
- 1 lb. bone-in pork shoulder
- 1 lb. chorizo sausage
- 1 lb. morcilla sausage
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 1 bay leaf
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 cups water
- 1 lb. potatoes, peeled and cubed
- 1 lb. collard greens, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
- Skimmer
Step-by-Step Instructions:
1. Rinse the white beans and soak them overnight in a large pot with enough water to cover them.
2. Drain the beans and add the pork shoulder, chorizo, morcilla, onion, garlic, carrots, bay leaf, smoked paprika, salt, black pepper, and water.
3. Bring the pot to a boil, then reduce the heat to low and simmer for 1 hour.
4. Skim off any foam that rises to the surface with a skimmer.
5. Add the potatoes and collard greens to the pot and continue to simmer for another 30 minutes or until the vegetables are tender.
6. Remove the pork shoulder from the pot and shred the meat with a fork.
7. Serve the cocido montañés in bowls, topped with the shredded pork and accompanied by crusty bread.
- Time:
Preparation time: 30 minutes (plus overnight soaking time)
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 650
- Fat: 29g
- Carbohydrates: 53g
- Protein: 44g
Substitutions for ingredients:
- You can use any type of white beans instead of dried white beans.
- You can use any type of sausage instead of chorizo and morcilla.
Variations:
- You can add other vegetables such as turnips, celery, or leeks.
- You can use beef or chicken instead of pork shoulder.
Tips and Tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Skimming off the foam will make the broth clearer and more flavorful.
- Shredding the pork shoulder will make it easier to eat and distribute evenly among the bowls.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the cocido montañés in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the cocido montañés in bowls with a slice of crusty bread on the side.
Garnishes:
- You can sprinkle some chopped parsley or cilantro on top of the cocido montañés for a pop of color and freshness.
Pairings:
- Serve the cocido montañés with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Crusty bread
- Salad
Troubleshooting Advice:
- If the broth is too thick, you can add more water to thin it out.
- If the vegetables are not tender enough, you can continue to simmer the pot for a few more minutes.
Food Safety Advice:
- Make sure to cook the pork shoulder and sausages to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
- Cocido montañés is a traditional dish from the mountainous region of Cantabria, Spain. It is a hearty stew made with white beans, pork, and sausages, and is typically served in the colder months.
Flavor Profiles:
- The cocido montañés has a rich and savory flavor, with smoky notes from the paprika and a hint of sweetness from the carrots.
Serving Suggestions:
- Serve the cocido montañés as a main course for lunch or dinner.
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Region: Spanish