Cocido montañés
Cocido montañés | |
Alternative names | Puchera montañesa Potaje |
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Type | Stew |
Course | Main course |
Place of origin | Spain |
Region or state | Cantabria |
Serving temperature | Hot |
Main ingredients | White beans, collard greens, pork |
Variations | Cocido lebaniego, fabada asturiana, olla podrida, cassoulet |
Cocido montañés ('highlander stew' or 'mountain stew') is a rich hearty Spanish bean stew, originally from and most commonly found in Cantabria in northern Spain.[1]
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 pork 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 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 (tocino), pork ribs (costilla), blood sausage (morcilla) and sausage (chorizo).[2]
See also
- Cassoulet
- Cocido lebaniego
- Cocido madrileño
- Cozido à portuguesa
- Fabada asturiana
- Feijoada
- Baked beans
- Common bean (Phaseolus vulgaris)
- Olla podrida
- Pork and beans
- Cantabrian cuisine
References
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- 15 Bean Soup
- Acarajé
- Amanattō
- Arroz con gandules
- Baked beans
- Bandeja paisa
- Bap
- Bean dip
- Bean pie
- Bean salad
- Bigilla
- Black peas
- Bob chorba
- Boiled peanuts
- Borracho beans
- Bouneschlupp
- Burmese tofu
- Caparrones
- Capra e fagioli
- Cassoulet
- Chana masala
- Chapea
- Cocido lebaniego
- Cocido madrileño
- Cocido montañés
- Cowboy beans
- Dal
- Dal bati churma
- Dal bhat
- Dalcha
- Deep-fried peanuts
- Dhokla
- Dilly beans
- Doubles
- Douzhi
- Fabada asturiana
- Fabes con almejas
- Falafel
- Fasolada
- Fasole cu cârnați
- Feijoada
- Frijoles negros
- Frijoles charros
- Ful medames
- Gallo pinto
- Garnaches
- Gigandes plaki
- Green bean casserole
- Guernsey Bean Jar
- Hong dou tang
- Hoppin' John
- Hummus
- Idli
- Jidou liangfen
- Kongbap
- Kuli-kuli
- Lablabi
- Liangfen
- Linsen mit Spätzle
- Marrowfat peas
- Matevž
- Lobio
- Molagoottal
- Moros y Cristianos
- Msabbaha
- Mujaddara
- Murukku
- Mushy peas
- Nokdumuk
- Pabellón criollo
- Paella
- Panelle
- Paripu
- Pasta e fagioli
- Pastizz
- Pasulj
- Patbap
- Patjuk
- Pea soup
- Peabutter
- Pease pudding
- Pie and peas
- Pie floater
- Pokhemma
- Pork and beans
- Porotos con rienda
- Purtumute
- Rajma
- Red bean cake
- Red bean paste
- Red beans and rice
- Refried beans
- Revalenta arabica
- Rice and beans
- Rice and peas
- Shahan ful
- Shiro
- Shiruko
- Soup beans
- Stew peas
- Succotash
- Texas caviar
- Tavče gravče
- Umngqusho
- Yun dou juan
- Category
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