Cocido Montañes (Tia Blanqui's Beans)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 8-10
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs cannellini beans, soaked overnight and rinsed
  • 1
    medium onion, peeled but whole
  • 1
    head garlic, not peeled
  • 14
    cup extra-virgin olive oil
  • 2
    teaspoons sweet smoked paprika
  • 1
    lb country-style pork ribs, with bone
  • 12
    lb salt pork (tocino)
  • 12
    lb spanish chorizo (the hard kind)
  • 1
    blood sausage (morcilla, pierced with a knife a few times so it doesn't explode)
  • 1
    small cabbage, chopped (we use napa, but green is fine too)
  • 2
    potatoes, peeled and sliced thinly
Advertisement

DIRECTIONS

  • Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
  • Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
  • Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!
Advertisement