Cantabrian Cocido Montañés (Bean and Cabbage Stew)
Silky white beans slowly cooked with cabbage and a good compango of chorizo, blood sausage, bacon and rib. Cantabria's most typical spoon dish.
- Total
- 205 min
- Prep
- 25 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- bean14 oz
- collard greens1 lb
- chorizo2
- blood sausage2
- pork rib11 oz
- pork fat3.5 oz
- onion1
- garlic clove3
- bay leaf1
- sweet paprika1 tsp
- olive oil3 tbsp
- salt1 tsp
Method
- 1
The night before, soak the beans in plenty of cold water.
- 2
Drain the beans and put them in a pot with the pork rib, bacon, chorizo, the whole peeled onion and the bay leaf. Cover with cold water and bring to a boil.
- 3
When it boils, 'scare' the beans by adding a glass of cold water and repeat twice. Lower the heat and cook very gently, covered, about 2 hours 30 minutes, until the beans are tender. Add the blood sausage in the last half hour so it doesn't break.
- 4
Meanwhile, wash the cabbage, cut into strips and cook in another pot with salted water about 20 minutes. Drain well.
- 5
In a skillet, heat the olive oil and brown the sliced garlic. Add the drained cabbage and sauté 5 minutes.
- 6
Take the skillet off the heat, add the sweet paprika, stir and add the cabbage to the pot of beans. Remove the onion and bay leaf.
- 7
Salt to taste and cook everything together 15 more minutes over low heat so the flavors blend.
- 8
Slice the chorizo, blood sausage, bacon and rib and serve the stew piping hot with the compango.
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