Cocido Montañés

A delicious Spanish mountain stew Cocido Montanes is made of spicy chorizo, pork, beans and tomato puree with seasonings. This is a rich hearty bean stew, great for cold winter days and is served either as a starter course or the main one.

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Cocido Montañés

By Nino Shiukashvili Published: November 21, 2012

  • Cook: 3 h mins

A delicious Spanish mountain stew Cocido Montanes is made of spicy chorizo, pork, beans and tomato puree with seasonings. This is a rich hearty bean stew, great for cold winter days and is served either as a starter course or the main one.

Ingredients

Instructions

  1. Heat the olive oil in a large flameproof sauce pan or deep frying pan and fry the pork belly pieces until they are turned browned.
  2. Add the chorizo pieces; once they are browned remove the pork and sausages from the pan with a slotted spoon and reserve. leave the juices and oils which were released during cooking in the pan.
  3. Next, gently fry the onion and pepper in the oil which was released from the pork and chorizo until soft but not browned. when they are almost cooked through add the garlic and cook until soft.
  4. When the onion, pepper and garlic are softened return the pork belly and chorizo to the sauce pan, add the cannellini beans and passata, pour over the wine and top up with water (if required) until the liquid just covers the other ingredients.
  5. Stir in the tomato paste and sprinkle some salt and black pepper.
  6. Cover and simmer on a low fire for 1.5-2 hours. add more water during the cooking time if needed. this should be a slightly thick soupy casserole.
  7. Serve in bowls with crusty bread to soak up the delicious gravy.
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