Tuesday, June 23, 2009

Cocido montañés (vegetable meat stew from Cantabria)


Soak 250 grams of white beans overnight.

Fry smoked bacon in oil or butter; add one onion and soup bone.

Add soaked beans and plenty of water, salt, pepper. Cook for one hour.

Remove soup bone. Add 2 diced potato, sliced carrot and half a green cabbage, savoy cabbage (Dutch: boerenkool) or white cabbage, shredded. Stew for 10 minutes or until vegetables are done.

Fry 3 cloves of diced garlic in 2 table spoons of olive oil. Mash together with 1 teaspoon dried bell pepper in mortar. Add 'garlic sauce' to pot.

Add spicy chorizo and (optional) black pudding (Spanish: morcilla, Dutch: bloedworst, Spanish kind). Stew for a long time, even more than one hour. Remove chorizo and morcilla and cut into bite sized chunks. Return to pot and serve. Add pepper and salt according to taste.



Variations:
Chickpeas instead of white beans.

From Madrid: Cocido Madrileño

Also read: The REAL Cocido

Can be eaten in separate courses: the strained caldo (clear soup, broth) – maybe with some rice or noodles. The second course could be all the vegetables alone or the vegetables plus the meat.

The second time I made this recipe (June 2010):

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