''Cocido montañés'' (translated as 'Mountain stew' or 'Cantabrian stew', depending on context) is a rich hearty Spanish
bean
A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...
stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...
, originally from and most commonly found in
Cantabria
Cantabria (, ; ) is an autonomous community and Provinces of Spain, province in northern Spain with Santander, Cantabria, Santander as its capital city. It is called a , a Nationalities and regions of Spain, historic community, in its current ...
in northern
Spain
Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...
.
''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 pig is killed during the autumn and preserved to be used during winter. As it is a heavy, high-calorie meal, it is served as a main course.
Ingredients
''Cocido montañés'' is made with two vegetable ingredients: dried large
white beans (alubia blanca, soaked overnight before use) and
collard greens (''berza''). Some recipes use local red bean ''caricu montañés'' instead of white beans or
cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...
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
Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...
(''
tocino''),
pork ribs (''costilla''),
blood sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
In Europe and the ...
(''morcilla'') and sausage (''
chorizo
''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...
'').
See also
* ''
Cassoulet''
* ''
Cocido lebaniego''
* ''
Cocido madrileño''
* ''
Cozido à portuguesa''
* ''
Fabada asturiana''
* ''
Feijoada''
*
Baked beans
Baked beans is a Dish (food), dish traditionally containing white Phaseolus vulgaris, common beans that are parboiling, parboiled and then baking, baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but ar ...
*
Common bean
''Phaseolus vulgaris'', the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...
(''Phaseolus vulgaris'')
* ''
Olla podrida''
*
Pork and beans
*
Cantabrian cuisine
References
Montañés
Cocidos
National dishes
{{Spain-cuisine-stub