Ingredients with Measurements:
- 1 pound dried white beans
- 1 pound smoked pork ribs
- 1 pound chorizo sausage, sliced
- 1 pound potatoes, peeled and diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Water, as needed
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Soak the dried white beans in water overnight.
2. In a large pot, add the soaked white beans, smoked pork ribs, chorizo sausage, onion, garlic, bay leaves, smoked paprika, salt, and pepper.
3. Add enough water to cover the ingredients by about 2 inches.
4. Bring the pot to a boil, then reduce the heat to low and simmer for 1 hour.
5. Add the diced potatoes to the pot and continue to simmer for another 30 minutes or until the potatoes are tender.
6. Remove the smoked pork ribs from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
7. Using a strainer, remove about 1 cup of the beans from the pot and mash them with a fork. Return the mashed beans to the pot and stir well.
8. Adjust the seasoning with salt and pepper, if needed.
9. Serve hot in bowls, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 40g
- Protein: 40g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned white beans instead of dried white beans.
- You can use bacon instead of smoked pork ribs.
- You can use any type of sausage instead of chorizo sausage.
Variations:
- You can add other vegetables, such as carrots or celery.
- You can use different types of beans, such as kidney beans or black beans.
- You can add a can of diced tomatoes for a more tomatoey flavor.
Tips and tricks:
- Soaking the dried white beans overnight will reduce the cooking time.
- Adding mashed beans to the pot will thicken the broth and give it a creamier texture.
- You can serve the cocido montañés with crusty bread.
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, garnished with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
Suggested side dishes:
- Green salad
Troubleshooting advice:
- If the broth is too thin, you can mash more beans and add them to the pot.
Food safety advice:
- Make sure the pork ribs and chorizo sausage are cooked through before serving.
Food history:
- Cocido montañés is a traditional dish from the mountainous region of Cantabria, Spain.
Flavor profiles:
- Smoky, savory, and hearty
Serving suggestions:
- Serve the cocido montañés as a main course for lunch or dinner.
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Region: Spanish