📝 About This Recipe
Hailing from the misty highlands of Cantabria in Northern Spain, Cocido Montañés is a magnificent, soul-warming stew that stands apart from other Spanish cocidos by using creamy white beans instead of chickpeas. This rustic masterpiece combines tender 'Alubias Blancas' with vibrant collard greens and a 'compango' of rich chorizo, morcilla, and pork belly. It is a thick, velvety celebration of mountain life, traditionally served as a single, hearty course that perfectly captures the rugged beauty of the Picos de Europa.
🥗 Ingredients
The Legumes and Greens
- 500 grams Dried white beans (Alubia Blanca Small/Pear) (soaked in cold water for at least 12 hours)
- 1 large bunch Fresh Collard Greens (Berza) (about 800g, stems removed and finely shredded)
- 2 medium Potatoes (peeled and 'cracked' into small chunks)
The Compango (Meat Selection)
- 250 grams Pork Belly (Panceta) (cured or fresh, in one piece)
- 2 links Spanish Chorizo (semi-cured, high quality)
- 2 links Spanish Morcilla (Blood Sausage) (onion-based 'Morcilla de Año' is traditional)
- 300 grams Pork Ribs (marinated or salted)
- 1 piece Ham Bone (Serrano ham bone for depth)
The Sofrito and Seasoning
- 4 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic (thinly sliced)
- 1 tablespoon Sweet Spanish Paprika (Pimentón de la Vera) (must be smoked)
- to taste Salt (be careful as the meats are salty)
- 2.5 liters Water (or enough to cover ingredients by 3 inches)
👨🍳 Instructions
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1
Drain and rinse the soaked beans. Place them in a large, heavy-bottomed pot (a Dutch oven is ideal) and cover with cold water until submerged by about 3 inches.
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2
Add the pork belly, pork ribs, and the ham bone to the pot with the beans. Bring to a boil over medium-high heat.
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3
Once boiling, 'scare' the beans (asustar las alubias) by adding a splash of cold water to stop the boil. Repeat this three times; this traditional technique ensures the beans remain whole and buttery soft.
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4
Skim off any grey foam that rises to the surface to ensure a clean, bright broth. Reduce heat to low, cover, and simmer gently for about 90 minutes.
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5
While the beans simmer, prepare the greens. Blanch the shredded collard greens in a separate pot of boiling water for 10 minutes to remove bitterness. Drain and set aside.
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6
After the initial 90 minutes of simmering the beans, add the blanched greens and the 'cracked' potatoes to the pot. To crack potatoes, insert the knife and twist so the potato breaks naturally; this releases starch to thicken the stew.
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7
Add the chorizo and morcilla to the pot. Ensure they are submerged. Continue to simmer on low for another 45-60 minutes until the beans are tender as butter.
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8
Prepare the 'Sofrito': In a small skillet, heat the olive oil over medium heat. Sauté the sliced garlic until golden brown, then remove the skillet from the heat.
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9
Let the oil cool for a moment, then stir in the smoked paprika. This prevents the paprika from burning and turning bitter. Pour this aromatic oil directly into the main stew pot.
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10
Gently stir the stew to incorporate the paprika oil. Taste for salt, but remember the cured meats have already released plenty of saltiness.
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11
Remove the meats (chorizo, morcilla, pork belly, ribs) and place them on a separate platter. Cut them into bite-sized portions.
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12
Let the stew rest for at least 15 minutes before serving. This allows the flavors to settle and the broth to reach its signature velvety consistency.
💡 Chef's Tips
Always use dried beans rather than canned; the starch released during the long simmer is essential for the texture. If the stew is too thin, mash a few of the cooked beans against the side of the pot and stir them back in. Be very gentle when stirring to avoid breaking the delicate white beans. Like most stews, Cocido Montañés tastes even better the next day after the flavors have fully married. If you can't find collard greens, kale is a suitable substitute, though the flavor will be slightly different.
🍽️ Serving Suggestions
Serve the beans and greens in a deep bowl with the sliced meats arranged on top. Pair with a robust, young red wine from the nearby Ribera del Duero or a dry Cantabrian cider. A side of crusty sourdough or rustic 'pan de hogaza' is mandatory for mopping up the rich broth. Follow the meal with a small glass of 'Orujo' (Cantabrian pomace brandy) to aid digestion. Serve a simple green salad with a sharp vinaigrette on the side to cut through the richness of the pork.