Entree: Spain – Cantabria – Cocido Montañés (Hearty Cantabrian mountain stew of white beans with pork and greens)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1 lb (454 g) dried white beans (alubias blancas), soaked overnight and drained
- 1 ham hock, approx. 1 lb (450 g)
- 8 oz (225 g) pancetta or smoked bacon, diced
- 2 Spanish chorizo links, approx. 6 oz (170 g) each
- 1 blood sausage (morcilla), approx. 6 oz (170 g)
- 4 oz (115 g) cured ham, diced (optional)
- 1 lb (450 g) collard greens or savoy cabbage, chopped
- 1 large onion, approx. 8 oz (225 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) Spanish smoked paprika (pimentón)
- 2 bay leaves
- 6 cups (1.4 L) chicken or vegetable stock (or water)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Drain the soaked 1 lb (454 g) beans and set aside. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat and brown 8 oz (225 g) pancetta until fat renders.
2. Add the chopped 1 large onion (approx. 8 oz / 225 g) and 3 cloves (about 9 g) minced garlic; cook until softened, then stir in 1 tbsp (15 ml) smoked paprika and cook 30 seconds to bloom the spice.
3. Add the ham hock (approx. 1 lb / 450 g), 2 chorizo links (approx. 6 oz / 170 g each), optional 4 oz (115 g) diced cured ham, drained beans, 2 bay leaves, and 6 cups (1.4 L) stock; bring to a gentle simmer.
4. Reduce heat to low, cover partially, and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until beans are tender and flavors have melded. Skim fat as desired.
5. Thirty minutes before the end of cooking, add 1 lb (450 g) chopped collard greens or savoy cabbage. In the last 10 minutes, add the morcilla (approx. 6 oz / 170 g) whole so it heats through without disintegrating.
6. Remove the ham hock, shred the meat, discard bone and skin, and return the shredded meat to the pot. Adjust seasoning with salt and freshly ground black pepper to taste.
7. Serve hot in deep bowls with crusty bread; the stew is traditionally richer on the second day after flavors sit.