Cocido montañés

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Cocido montañés
Mountain Stew
Cocido montañés
Alternative names

Puchera montañesa

Potaje
Type Stew
Course Main course
Place of origin Spain
Region or state Cantabria
Serving temperature Hot
Main ingredients White beans, collard greens, pork
Variations Cocido Lebaniego, fabada Asturiana, olla podrida, cassoulet
Cookbook: Cocido montañés  Media: Cocido montañés

Cocido montañés (Highlander stew or Mountain stew), is a rich hearty bean stew, originally from and most commonly found in Cantabria in northern Spain.

Cocido montañés is a warm and heavy dish whose origin is the 17th century and it was cooked to fight against the cold and wet climate in the Cantabrian mountains. For that reason it is most commonly eaten during winter and at the largest meal of the day, lunch. The pork is killed during the autumn and preserved to be used during winter. As it is a heavy, high calorie meal, it's served as a main course.

Ingredients[edit]

Cocido montañés is made with two vegetable ingredients, dried large white beans (soaked overnight before use) and collard greens (berza). Some recipes use local red bean caricu montañés instead of white beans or cabbage instead of hard-to-find collard greens. The rest of the elements of this recipe are known as compangu which refers to the meat ingredients from the pig slaughter, bacon (tocino), pork ribs (costilla), black pudding (morcilla) and chorizo.

See also[edit]