Ingredients with Measurements:
- 1 lb. dried white beans
- 1 lb. pork belly, diced
- 1 lb. chorizo sausage, sliced
- 1 lb. morcilla sausage, sliced
- 1 lb. smoked ham hock
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- 8 cups water
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Soak the dried white beans in water overnight.
2. In a large pot or Dutch oven, add the soaked beans, pork belly, chorizo sausage, morcilla sausage, smoked ham hock, onion, garlic, bay leaves, smoked paprika, salt, pepper, and water.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beans are tender.
4. Remove the ham hock from the pot and shred the meat, discarding the bone and skin.
5. Add the diced potatoes to the pot and let them cook for 15-20 minutes, or until they are tender.
6. Add the shredded ham hock back to the pot and let it cook for another 5 minutes.
7. Serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 3 hours
5. Temperature:
- Simmer on low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 580
- Fat: 31g
- Carbohydrates: 38g
- Protein: 36g
Substitutions for ingredients:
- You can use any type of white beans instead of dried white beans.
- You can use bacon instead of pork belly.
- You can use any type of sausage instead of chorizo and morcilla.
- You can use any type of smoked meat instead of ham hock.
Variations:
- You can add other vegetables such as carrots, celery, or kale.
- You can add more spices such as cumin, oregano, or thyme.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Skim off any foam or impurities that rise to the surface while cooking.
- You can serve the cocido montañés with crusty bread or rice.
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 on the stove over low heat until heated through.
Presentation ideas:
- Serve the cocido montañés in bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread or rice
Suggested side dishes:
- Salad or roasted vegetables
Troubleshooting advice:
- If the beans are still hard after cooking for 2-3 hours, you can continue to simmer them until they are tender.
Food safety advice:
- Make sure to cook the pork belly and sausages until they are fully cooked and no longer pink in the middle.
Food history:
- Cocido montañés is a traditional stew from the mountainous region of Cantabria in northern Spain.
Flavor profiles:
- The cocido montañés has a smoky and savory flavor from the smoked meats and paprika.
Serving suggestions:
- Serve the cocido montañés as a main course for lunch or dinner.
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Region: Spanish