Cocido montañés

Ingredients

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For the beans

• 300 g white beans
• 200 g marinated pork rib
• 100 g pancetta
• Salt

For the cabbage

• 400 g cabbage (leaves), cleaned
• 1 chorizo
• 1 morcilla (blood sausage)
• 50 g pancetta

For the sofrito

• 3 tablespoons olive oil
• ½ onion
• 2 garlic cloves
• 1 teaspoon sweet paprika

Preparation

1. 01Soak the beansThe night before, cover the beans with plenty of cold water and soak for about 12 hours.
2. 02Cook the beansDrain them and put them in a large pot with the rib and pancetta, covered with cold water. Simmer gently for about two hours, skimming and adding cold water if the level drops a lot.
3. 03Cook the cabbageWash the cabbage, cut it into strips and cook it separately in salted water together with the pancetta, chorizo and morcilla until tender.
4. 04Make the sofritoSoften the chopped onion and garlic in the oil, remove from the heat and add the paprika, stirring so it does not burn.
5. 05CombineDrain the cabbage, mix it with the sofrito and sauté briefly. Check the salt of the beans.
6. 06ServeServe the beans with the rib and pancetta, and the cabbage with the sliced chorizo and morcilla, all piping hot.

Variations

• One-pot version: everything is cooked together and the cabbage, cut into strips, is added in the last 30 minutes.
• Some recipes also include turnip, potato and other pork cuts (ear, trotter, tail, jowl).