Ingredients with Measurements:
- 1 pound of white beans
- 1 pound of pork belly
- 1 pound of chorizo sausage
- 1 pound of black pudding
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 eggs
- Olive oil
Special equipment needed:
- Large pot
- Frying pan
Step-by-step instructions:
1. Soak the white beans in water overnight.
2. In a large pot, add the soaked white beans, pork belly, chorizo sausage, black pudding, chopped onion, minced garlic, bay leaves, paprika, salt, and black pepper.
3. Cover the ingredients with water and bring to a boil. Reduce the heat to low and let it simmer for 2-3 hours until the beans are tender and the meat is cooked through.
4. Remove the meat from the pot and cut it into bite-sized pieces.
5. In a frying pan, heat some olive oil over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny.
6. Serve the cocido montañés in bowls, topped with the fried eggs.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 700
Fat: 45g
Carbohydrates: 40g
Protein: 35g
Substitutions for ingredients:
- You can use canned white beans instead of soaking dried beans overnight.
- You can use bacon instead of pork belly.
- You can use any type of sausage instead of chorizo.
- You can omit the black pudding if you prefer.
Variations:
- You can add potatoes, carrots, or other vegetables to the cocido montañés.
- You can use different types of beans, such as kidney beans or pinto beans.
Tips and tricks:
- Skim off any foam that forms on the surface of the pot while simmering.
- You can add more water if the beans absorb too much liquid.
- Serve with crusty bread to soak up the broth.
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 until heated through.
Presentation ideas:
Serve the cocido montañés in bowls, topped with the fried eggs.
Garnishes:
Garnish with chopped parsley or scallions.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the beans are still hard after simmering for 2-3 hours, continue to simmer until they are tender.
- If the broth is too thin, you can mash some of the beans to thicken it.
Food safety advice:
Make sure the meat is cooked through before serving.
Food history:
Cocido montañés is a traditional dish from the Cantabria region of Spain.
Flavor profiles:
Savory, smoky, and hearty.
Serving suggestions:
Serve hot as a main course.
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Region: Spanish