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.

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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