Authentic "COCIDO MONTAÑES"(montain stew) made over low heat. You'll love it! | Spanish Kitchen скачать в хорошем качестве

Authentic "COCIDO MONTAÑES"(montain stew) made over low heat. You'll love it! | Spanish Kitchen

Hello friends, I bring you a typical recipe from the north of Spain, from Cantabria. In this video I show you how to prepare the authentic Cocido Montañes. You cannot imagine how delicious it is ... Here is the recipe: 500 gr white beans soaked the night before 300 gr of chard soaked the night before (normally it is made with collard greens, but here in Seville I never find it) 400 gr of bacon 200 gr of dried chorizo (oreado) 200 gr onion blood sausage (oreada) 800 gr of marinated pork rib —————— 300 gr rice blood sausage 1 potato half an onion 2 garlic 3 tbsp paprika (The night before) Put the beans in water Wash the chard well, remove the central stem and chop very finely. Also soak overnight Process: We are going to use 2 pots, in the main one we add the drained beans We divide the bacon, the chorizo, the rib and the onion blood sausages between the 2 pots Add the chard to the small pot and reserve the rest of the ingredients for later. Cover the 2 pots with water. Cover the small one to the top, but in the main one we have to leave a little space because later we will have to pour everything from the small pot into the big one. Put the 2 pots on high heat and remove the foam. Low the heat and cook everything over very low heat, for 3 hours. If you see that the broth from the main one evaporates a lot and the meats are not covered, you can add broth from the small pot. After 3 hours we will transfer everything from the small pot to the main pot. To make the “sofrito” put a pan with enough olive oil, which covers the bottom and add the half chopped onion and the minced garlic. Cook until lightly browned. Turn off the heat and add the paprika. Mix very well and add it to the pot. Peel the potato and cut it into pieces. Add to the pot. Peel the rice blood sausage and add it to the pot. Stir well, taste the broth in case it needs salt. Cook over low heat another hour. Break up the rice blood sausage and remove the bacon, the chorizo ​​and the other onion blood sausages to cut them into pieces. Put everything back in the pot and it's ready!! Enjoy!!